Jam or Compote canned fresh 

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

*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 5 lb recipe.

*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.

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, if you just quarter them the skins roll up and are too noticeable.

Peach Jam or Compote-
Wash but do not peel. Cut into quarters.

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 organic cane sugar
Jam in 8 qt pot use:
5 lb fruit (peaches, berries, plum, etc)
2 1/2 lb (40 oz white cane sugar)

Jam in 15 qt brazier use:
10 lb fruit
5 lb sugar

~Base recipe for Jam is the weight of fruit with half (1/2) its weight in sugar. That's it!

~Base recipe for Compote is the weight of fruit with a quarter (1/4) its weight in sugar.

Put diced UNPEELED fruit, or whole for berries, into pot. Stir in sugar. Let sit several hours or overnight on the counter. 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 is usually enough for a soft set jam. Or let it set again and bring to a third boil if you really want a thick jam.

~Compote using 5 lb fruit would use 1 1/4 lb (20 oz) sugar.
~Compote using 10 lb fruit would use 2 1/2 lb (40 oz) sugar.

~For Compote one boil is usually enough, even with wet peaches. So have jars clean and waiting.

~Keep the jam warm as you fill the jars. Don't over tighten the band on the jar 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. Or process for a very strong seal. Jam or compote should've sealed and be ready to be kept on the shelf for 6 months or so.

**I am preferring 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.

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