Chef de haute cuisineMETHOD
Wash and clean fruit (remove pits
if any)
Weigh fruit and add equal weight of sugar
Place In a large pot (if the fruit is dry add a little water),
Boil rapidly then reduce heat a little (be careful or it will boil over -
big mess)
Skim off rising scum
Drop test on a cold plate until jam gels
remove from heat and when cooled a little fill pre prepared jars after
scolding
Note!
Always ensure that the jars are clean, preheated and standing on wooden
surface during filling.
Allow to stand and cool a little before closing securely.
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Equal weight of cleaned fruit and sugar