Jam or Syrup canned fresh 

Very simple yet intense fresh taste. Thanks to some blog writer.

Base recipe is the weight of fruit with half its weight in sugar. That's it!

For syrup,or a soft set jam, you can try as little as 1/4 the weight in sugar, especially with blueberries. So 5 lb fruit would use 1 1/4 (20 oz) sugar.

This year, 2018, I learned about whisking in coconut oil for fresh-made syrup. Add a bit of lemon juice and a few grains of salt for deep round flavors. I did 1/8 the weight of peaches in sugar. (80 oz peaches with 10 oz sugar).

A pint's a pound the world around. So I get 5 pints (2 1/2 qts) of jam or slightly more syrup from my standard recipe.

Reheat the jam before you fill the last jars when filling small jars or have a large quantity.

*When you allow at least 12 hours to macerate the fruit, it holds its shape much much better than boiling it without the time to macerate.

**I am back to canning my jam to ensure good seals since I have my new steam canner! It is just so easy and fast. I processed quarts for 20 minutes. I'll probably just do pints for 15 minutes.
For my 8 qt pot I use:
5 lb fruit (peaches, berries, plum, etc)
2 1/2 lb (40 oz white cane sugar)

Cherries Jubilee (only not so fancy)
3 lb Trader Joe's frozen cherries
1 lb sugar

Plum Jam-
Wash and pit plums. Put through blender, only blending until barely chopped. Add cinnamon and cloves to taste as you boil it.

Macerate overnight. Boil 10 minutes. Let cool and sit on counter another night then boil just 3-5 minutes. Then you have beautifully glazed cherries in thick juice for waffles, pudding, yogurt.

2017 I was given 30 quarts of frozen berries. I removed the seeds from 2/3 of them. To make berry compote I used:
3 lb unseeded juice
2 lb berries
2 lb Trader Joes organic cane sugar

Put sliced fruit, or whole for berries, into pot. Stir in sugar. Let sit several hours or overnight on the counter, whichever is more convenient for you. The fruit will shrink and release its liquid so you will have a significant amount of liquid with fruit floating around. This is called macerating the fruit. I just love the word. Bring to a boil. When it is at a full happy boil that won't be stirred down boil it for just 10 minutes. Leave uncovered until it is quite cool. Let it set on the counter another day. Bring to a boil a second time. This may be enough for a soft set jam or let it set again and bring to a third boil if you really want a thick jam.

For syrup one boil is probably enough, even with wet peaches. So have some jars clean and lids warmed and waiting. Fill jars all the way to the top. Wipe threads clean. Cover with warm lid and screw on band. Don't over tighten the band though or it won't seal properly. A little air has to escape as it cools to pull the lid down. Leave upright on the counter for another day until very cool. Jam or syrup should've sealed and be ready to be kept on the shelf for 6 months or so.

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