Basic Jam Recipes

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BASIC JAM



Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
  • Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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  • Wash the jars in hot soapy water and either put in a roasting tin and sterilise in the oven at 160C/fan 140C/gas 3 for 10 mins, or put upside down in the top of the dishwasher and run a hot wash without detergent. The jars need to be warm when filled so time this carefully. Put a saucer in the freezer. You will need this for checking if the jam is set.
  • Prepare your fruit by chopping into evenly sized pieces. Put in a large heavy based pan with the lemon juice and sugar. Add flavourings of your choice tied up in a muslin bag if necessary. If you are adding liqueur this is stirred in at the end.
  • Heat the fruit and sugar gently, stirring until the sugar has dissolved, then increase the heat and bring to the boil. Keep the jam at a good boil, stirring, until setting point of 105degrees C is reached on your digital thermometor. Or use the wrinkle test, see Tips and Faq's
  • Skim off any excess scum from the surface of the jam using a slotted spoon, then stir in a knob of butter to remove any residue. Cool the jam for 10-15 mins, then stir to distribute the fruit evenly and ladle into the warm jars, using a jam funnel if you have one.


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