Jams and Jellies

Ingredients

• fruit (fresh and in good condition)
• pure cane sugar
• water

Directions

1. Preserve the fruit as soon as possible after gathering.

2. Ensure the fruit is dry and in good condition.

3. Use a strong, large pan to prevent burning and allow the jam to boil well.

4. Simmer the fruit quietly before adding sugar.

5. Do not add sugar until the fruit is well cooked and broken down.

6. Dissolve the sugar completely, then boil rapidly until the setting point is reached.

7. To test for setting point, apply the Flake Test or place a little on a plate; if a skin forms on cooling, the jam is ready.

8. Have jars thoroughly clean, dry, and warm.

9. Allow the jam to cool slightly and stir gently before filling jars to prevent fruit from rising to the top.

10. Skim jelly carefully and pour into jars quickly.

11. Immediately place a wax circle on top of each filled jar.

12. When cool, tie down with parchment or a jam pot cover.

13. Store in a cool, dark cupboard.