5 tart apples, stems and blossom ends removed and chopped coarsely, cores intact
1 or 2 lemons or limes, unpeeled and chopped fine *
*number and type of citrus depends on the the fruit type, some need more pectin than others
Boil apples and citrus in enough water to prevent sticking for 20 minutes until soft. Force through a fine sieve with the back of a spoon to make 2 cups puree.
Fruit and sugar needed to make different kinds of jams:
- Blueberry - 4 cups berries, 3 cups sugar, use 1 lime in puree
- Raspberry - 4 cups berries, 5 cups sugar, use 1 lemon in puree
- Red Currant 6 cups currants, 5 1/2 cups sugar, use 1 lemon in puree
- Peach - 6 cups pitted peeled and chopped peaches, 5 1/2 cups sugar, use 2 lemons in puree
- Plum - 6 cups pitted chopped plums, 5 1/2 cups sugar, use 1 lemons in puree
Add fruit and sugar to puree in a deep pot, bring to a boil and stir frequently over medium heat. Boil for 20 minutes until mixture thickens and mounds up in a spoon. When I made the raspberry yesterday, I stopped boiling it after about 20 minutes. I wasn't sure that I went far enough with the boiling, but I didn't want to overdo it. I didn't see any "mounding up" on the spoon, but the raspberries seemed somewhat set when I ran my finger across the back of the spoon. Earlier this summer, I boiled a no pectin jam that ended up as tough as fruit leather.
Process 10 minutes. Shut off heat on canner and remove lid, and let the jars sit 5 minutes in the water before you take them out. This neat trick prevents the jars from spewing juice out of the lids before they seal like they sometimes do.
This morning, my raspberry jam was the perfect firmness!