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How to make homemade jam

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It seems like you're sharing tips and tricks for making homemade jam and preserving it throughout the year.
COOKING TIME20 minutes
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Course: Basic recipe, Jam, Snack
Cuisine: French
Author: Rachida

EQUIPEMENTS

INGREDIENTS 

  • 1 kg (35.3 oz) pitted fruits
  • 700 g (24.7 oz) granulated sugar
  • 1/2 juice of a small lemon optional

PREPARATION

  • Wash the fruit and drain.
  • Pit fruits with stones. Cut large fruits into pieces or in half as for apricots.
  • Weigh the fruit and mix with the amount of sugar indicated in the recipe.
  • Mix in the cooking pot or in a glass bowl.
  • Mix well to moisten the sugar with the fruit juice.
  • Strain and leave to macerate until most of the sugar has liquefied. The sugar becomes like syrup.
  • Leave to macerate for 12 hours in a cool place. I usually leave them for 2 to 4 hours at room temperature.
  • The next day, transfer to a large, wide pot and place over high heat.
  • Cook for 15 to 20 minutes from boiling. Stir often enough to prevent the jam from sticking to the bottom of the bowl. If using a thermometer, remove from heat at 104/105°C (219/221°F).
  • Lower the heat towards the last 5 minutes of cooking.
  • Skim with a skimmer.
  • Check cooking:
    1. Pour a little jam onto a frozen spoon or plate. Wait a few seconds and run your finger along the line. The line should not close, indicating that the jam is fine.
    2. Pour a teaspoon of jam onto a cold plate. The jam should stay in place or run slightly if you tilt the plate.
    3.  Use a sugar thermometer. Remove jam from heat to 104/105°C (219/221°F).
    The jam thickens as it cools.
  • Pour the hot jam into the sterilized jars.
  • Use a funnel to pour the jam without dirtying the jars.
  • Fill to 0.5 cm (0.2 inches) from the top.
  • Replace the lids and screw on tightly.
  • Turn the jars upside down onto a towel.
  • After 2 h, tighten the lids.
  • Allow to cool completely before inverting and storing in a dry, dark place. The closet is ideal.
  • The jams will keep for a year or more.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!