Basic Jam recipe: This year we have made apricot, strawberry, guava and blueberry jam. Each one has the same principle of using fruit and sugar and stewing it until it is set. Some require that you remove the stones (like apricots and cherries) or skins like guavas. Berries generally need some form of pectin and because apples have a high quantity of pectin we used 5 apples with our 1 kg of blueberries to aid the jam setting.
1 kg of fruit
1 kg of sugar
Juice of 1 lemon
Wash your fruit, peel or stone those if necessary. Place the fruit and lemon juice in a large pot and cook on a low heat for about 10 minutes.Place a few clean saucers in the fridge.
Add your sugar and then raise the heat until the fruit mixture starts to bubble. Keep stirring all the time so that it does not catch. Reduce heat and allow to simmer.
While your fruit is simmering sterilize your bottles by washing them in warm soapy water, then placing them in a hot oven for 10 minutes.
Check your jam for setting by placing a teaspoon full onto a cold saucer. Tip the saucer to the side and see if the jam wrinkles. You can also push it a little with your finger to check for setting. If it wrinkles remove from the heat, if not then allow to cook a little longer until setting point is reached.
Pour your jam through a funnel into your sterilized jars. If you are going to water bath can so that they can be stored on your pantry shelf then leave a little head room. Place the bottles in a large pot with some water and boil for 15 minutes. If you are going to store them in the fridge then allow to cool and then place in the fridge.