A good small-batch jam should taste like fruit first, not just sugar. This method keeps the process simple: cook the fruit down, balance it with sugar and acid, and stop when it turns glossy, thick enough to hold, and still bright.
Prep Time 30 minutesmins
Cook Time 25 minutesmins
Servings 3
Ingredients
1kgfruitprepared
400 to 700gsugar
1 to 2tbsplemon juice
optional flavor add-insdepending on the fruit
Instructions
Wash and prep the fruit by pitting, peeling, or chopping as needed.
Add the fruit and sugar to a wide pot and toss gently.
Let it sit until the fruit starts releasing juice.
Set the pot over medium heat and bring it to a steady simmer.
Stir often and skim off foam if needed.
Add lemon juice once the fruit has softened and the mixture starts to thicken.
Keep cooking until the jam looks glossy and falls from the spoon in thicker sheets instead of a thin stream.
Cool a small spoonful on a plate to check the texture.
Transfer to clean jars once the jam reaches the texture you want.