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Easy Fresh Fruit Jam

Source: America's Test Kitchen
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  Makes 2 1/2 cups
The jam will continue to thicken as it cools, so err on the side of undercooking. Overcooked jam that is dark, thick, and smells of caramelized sugar cannot be saved.
1 pound  fresh strawberries or peeled apricots (washed and sliced thin) about 3 cups
1 cup sugar
2 tablespoons lemon juice from 1 lemon
Set small bowl over larger bowl of ice water; set aside.

In 10- or 12-inch skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary, until mixture begins to look syrupy and thickens slightly, about 5 minutes for strawberries and apricots and 8 to 9 minutes for plums, peaches, and nectarines; remove from heat. Spoon 1/2 teaspoon fruit mixture into bowl over ice water; allow to set for 30 seconds. Tip bowl 45 degrees to one side; jam should be a soft gel that moves slightly. If mixture is liquid and runs to side of bowl, return skillet to heat and cook, stirring constantly, 1 to 2 minutes longer; then repeat test. Cool jam to room temperature before serving. (It will keep, covered and refrigerated, for up to two weeks.)

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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