Select fully ripened fruits and rinse them quickly under cold water and then drain thoroughly. Do not soak the fruit in water. Do not double the recipes. Do not substitute ingredients. Do not reduce the amount of sugar or increase the amount of fruit used. An exact balance of fruit, sugar, and pectin is needed for jelling to occur. For no cook jams, mash the fruit with a potato masher. For cooked jams, process the fruit in a food processor using quick on and off pulses until finely chopped. For preserves, until coarsely chopped. Do NOT puree.
A rolling boil is a boil that cannot be stirred down.
Your Jam-Making Basics is ready. Happy cooking!
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