"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easy Homemade Jam Recipe

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This recipe for Easy Homemade Jam, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds of fruit, after it is trimmed of stems, seeds, pits, etc.
1 3/4 cups (13 2/3 ounces) granulated sugar
1/2 cup plus 1 Tablespoon lemon juice
1 teaspoon salt

Note: This recipe will work with any amount of fruit, as long as you use 1/3 as much sugar by weight as fruit, and 1/3 as much lemon juice by weight as sugar. Three pounds of strawberries, once the tops are removed, will yield around 2 1/2 pounds.

Directions:
Directions:
Place fruit in a large, heavy-bottomed pot. If using berries, leave whole; cut larger fruits into bit-size chunks. Stir in sugar, lemon juice and salt. Allow to sit for one to two hours, or up to overnight (store in refrigerator if it will be more than a few hours).

Bring to a simmer over medium-high heat, and cook, stirring frequently, until jam is thick and fruit begins sticking to the bottom of the pot. If the fruit does not stick, the jam will be done when the bubbles change texture and become like a burbling pot of mud.

At this point, the jam can be canned, if desired. Or, allow it to cool completely before transferring to the refrigerator for at least a few hours to set.

Makes about 4 cups.

 

 

 

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