jam.

Cooked fruit.

Execution:

1. macerate.

• Add the chopped fruit and sugar to a bowl. cover with plastic wrap and let macerate for 30 minutes at room temperature or up to overnight in the fridge.

• The amount of sugar you add to the fruit is dependent on the ripeness and natural sweetness of the fruit. (ex. pineapples or mangoes need less sugar than something like rhubarb or berries (strawberries, raspberries, blueberries, etc.)

2. cook.

• Add to a small saucepan and add lemon/acid, set to medium-high heat and bring to a boil, turn down to low and simmer for 30-45 minutes, stirring frequently to avoid burning on the bottom. Once the fruit has broken down and the liquid is thick enough to coat the back of a spoon it is ready.

• The jam will thicken significantly once cooled down.

• Create an ice bath by filling a bowl with ice and then placing another bowl with your jam on top to quickly cool it down.

• Once cooled down, place in a jar and store in the fridge for 3 weeks. Optionally, if you prefer a smoother jam you can crush using a potato masher or a hand blender.

suggested:

brioche.

Hokkaido milk bread.

sourdough.

buttermilk biscuits.

bagel.

focaccia.