Jam is the English version of American jelly or fruit preserves.  It can be made from a variety of fruit.

Ingredients:

1lb fresh fruit (apricots, cherries, blackcurrants, blackberries, raspberries, strawberries, rhubarb, etc)

3/4 pint water

1lb granulated sugar

Method:

1. Wash (peel and stone) the fresh produce.  If the fruit is larger than a berry, cut into smaller pieces.
2. Put the fruit and water in a large boiling pan over a low heat.
3. Simmer gently until the fruit turns soft.
4. Stir in the sugar.  Allow it to thoroughly dissolve.
5. Boil rapidly until the fruit mix reaches the setting point.  Check by holding a wooden spoon horizontally over the pan – if a drop of jam holds firm at the tip it is ready to test on a cold saucer.  Add the drop to the saucer.  Push with your finger tip.  If the jam has reached setting point it will wrinkle.
6. Spoon into warm jam jars and cover.

Tips:

• Over-ripe fruit can prevent the jam from setting.
• Sweeter fruits (like cherries) need less sugar than tart fruits (like blackcurrants).
• Over-boiling the fruit takes away the flavor.
• Burnt jam tastes disgusting!

(Photo: Public Domain)

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