How to Make Jam (Easily)

I made a jam from the blackberries and wineberries I discussed in Monday’s video blog.

It’s as simple as:

Washing the fruit, putting the fruit in a pot with sugar and lemon juice, cooking the mixture over medium-high heat so the fruit breaks apart and releases its juices, and continuing to cook the mixture until it thickens to almost the desired consistency.

Other points of interest:

• How much sugar? Many recipes call for equal amounts of sugar and fruit. I usually use one part sugar to two parts fruit, and if the fruit is really sweet, I go even less on the sugar.

• Transfer the still-warm mixture into a glass jar; it will thicken further as it cools. (This is easier and less messy than letting the mixture cool in the pot and then transferring it to a jar.)

• Pectin, a natural thickening agent, is found in fruit, so there’s really no need to buy powdered pectin.

• Store in the refrigerator.