Jam making recipe

Wash the fruit thoroughly and remove any stems, leaves, or pits. If using larger fruits like strawberries, chop them into smaller pieces. Place the fruit in a large saucepan or pot, and add the sugar and lemon juice. Mix well to coat the fruit evenly. Let the fruit mixture sit for about 30 minutes to allow the sugar to draw out the juices. Place the pot over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking or burning. If using pectin, sprinkle it over the fruit mixture and stir well to incorporate. Pectin helps thicken the jam. Continue to simmer the mixture for about 20-30 minutes, or until it reaches the desired consistency. Stir occasionally and skim off any foam that forms on the surface. To test the readiness of the jam, place a small amount on a chilled plate and let it cool for a few seconds. If it wrinkles when you push it with your finger, it has reached the desired consistency. If not, continue cooking for a few more minutes and test again. Once the jam is done, remove it from the heat and let it cool for a few minutes. Transfer the jam to clean, sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars clean to ensure a proper seal. Secure the lids tightly on the jars and let them cool to room temperature. As the jam cools, you may hear a popping sound, indicating that the jars have properly sealed. Once cooled, store the jars in the refrigerator for immediate use. The jam will keep for several weeks. If you want to store the jam for a longer period, you can process the jars in a boiling water bath for about 10 minutes to create a vacuum seal.