2 cups chopped fruit, such as strawberries, blackberries, raspberries, or ripe peaches
3/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
Medium saucepan
wooden spoon
measuring cups and spoons
clean 8 ounce jar container with lid
- Wash and cut the fruit. Wash and hull the fruit as needed. Cut large strawberries into quarters and peaches into bite sized pieces. Sort berries as needed.
- Combine the fruit with the sugar and mash. Combine the fruit with the sugar and lemon juice in a medium, heavy-bottom saucepan. Gently mash fruit with wooden spoon until the fruit is juicy and most of the sugar has dissolved.
- Cook until “jammy”. Cook over a medium heat, continuing to mash down the fruit with the wooden spoon and scrap down the sides of the pan. Bring to a roiling boil and continue to cook, stirring frequently, until the jam is thick and darkened in color – about 20 minutes.
- Transfer the jam mixture to a jar and refrigerate. Carefully spoon into a very clean (8 ounce) jar and let cool to room temperature. Seal the jar and refrigerate.The jam can be stored in the refrigerator for up to 2 weeks or frozen for up to one month. Defrost overnight in the refrigerator if frozen.