For the Jam Mazah:
2 pounds (about 900g) ripe fruit, prepared (see notes below for specific fruits)
2 cups (400g) granulated sugar (see note on reducing sugar)
2 tablespoons fresh lemon juice (bottled is fine, fresh is better)
Optional Add-Ins (For Fancy Jars):
1 teaspoon vanilla extract (add at the end)
1 cinnamon stick (remove before jarring)
1 tablespoon fresh ginger, grated (add with the fruit)
1 star anise or a few cardamom pods (for a warm, spiced version)
Fruit Prep Notes:
Fruit Prep Notes
Strawberries Hull and halve or quarter High moisture; cook longer
Raspberries/Blackberries Use whole Delicate; stir gently
Blueberries Use whole Pinch each berry to release juice
Peaches, Nectarines, Plums Peel, pit, and slice About 6-8 medium fruits
Apricots Halve and pit Leave skins on (adds color)
Apples or Pears Peel, core, and chop Use firm, slightly underripe fruit
Quince Peel, core, and chop very small Needs longer cooking
Cherries Pit and halve Dark sweet or sour cherries both work
Figs Trim stems and quarter Fresh figs are best
Step-by-Step – From Fruit to Jam
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Step 1: Prepare Your Fruit
Wash, peel (if needed), and chop your fruit into small, uniform pieces. Smaller pieces cook faster and break down more evenly.
Pro tip: If you want a smoother jam, mash the fruit slightly with a potato masher after chopping. If you want a chunkier “rustic” jam, leave larger pieces.
Step 2: Combine Fruit and Sugar
In a large, heavy-bottomed pot (Dutch oven or enameled cast iron works beautifully), combine the prepared fruit and sugar. Stir to coat the fruit evenly.
Let the mixture sit for 30-60 minutes at room temperature. This step, called maceration, draws out the fruit’s natural juices and helps the sugar dissolve. Do not skip it.
Step 3: Add Lemon Juice and Begin Cooking
Add the lemon juice to the pot. Place the pot over medium heat. Stir occasionally as the sugar dissolves and the fruit begins to release more liquid.
Step 4: Bring to a Gentle Boil
Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce heat to maintain a steady, low simmer. You want bubbles, not a volcanic eruption.
Skim the foam: As the jam cooks, a pale foam will rise to the surface. Skim it off with a spoon and discard. This removes impurities and gives your jam a clearer, prettier final appearance.
Step 5: Simmer Low and Slow
This is where the magic happens. Let the jam simmer gently for 30-60 minutes, stirring occasionally to prevent sticking.
The texture change: The jam will thicken gradually. The fruit will soften and break down. The color will deepen. The kitchen will smell incredible.
Step 6: Test for Doneness (The Plate Test)
Turn off the heat. Place a small spoonful of jam on a cold plate (keep a plate in the freezer for this). Let it sit for 30 seconds. Tilt the plate.
You’re done when: The jam wrinkles slightly when pushed with your finger and doesn’t run like liquid. If it’s still runny, cook for another 5-10 minutes and test again.
Step 7: Jar Your Jam
Ladle the hot jam into clean, dry jars (sterilizing is best, but not strictly required if you’ll refrigerate and use within a few weeks). Leave about ¼ inch of space at the top.
Wipe the rims clean. Seal with lids.
Step 8: Cool and Store
Let the jars cool to room temperature on a counter (away from drafts). As they cool, you may hear the lids “ping” – that’s the seal forming.
Storage options:
Refrigerator: Keeps for 3-4 weeks.
ADVERTISEMENT
