Name: Making Jam
Total time: 1 h
Yield: 4 servings
Ingredients: Twist-off jars (jam jars); 1 large pot; 1 small pot; Tongs and wooden spoon; 2 dish towels or heat-resistant gloves; Heatproof glass pitcher with spout; Wooden board; Fruit; Preserving sugar 3:1; Lemon juice, citric acid, or tartaric acid (for low-acid fruit); 1 shot raspberry brandy (optional)

Method

Chop the fruit and place in a large pot with preserving sugar at a 3:1 ratio (fruit to sugar). Let sit overnight if needed to release juice.
Heat until the fruit softens enough, then purée with a blender and continue cooking. Stir regularly with a wooden spoon to prevent boiling over.
Sterilize lids and jars by covering them completely with boiling water.
Perform a gel test by placing a spoonful of jam on a cold plate and chilling in the freezer. If it thickens, the jam is ready.
Optionally stir in a shot of raspberry brandy for added flavor and longer shelf life.
Pour the hot jam into the sterilized jars using the heatproof glass pitcher, fill to the top, and screw lids on tightly using a towel.
Place sealed jars on a wooden board and allow to cool completely until the lid seals.

Cooking Notes & Tips

Low-acid fruits: Fruits with low acidity must be supported with lemon juice, citric acid, or tartaric acid to speed up the gelling process.
Vacuum Seal: The “pop” sound from the lids while cooling is completely normal and indicates a successful vacuum seal.