jam.
cooked fruit.
Ingredients:
500g fruit, chopped into 1cm cubes/pieces.
50-120g sugar.
1 tbsp lemon or any vinegar.
small pinch kosher salt.
optional aromatics; cinnamon, cloves, cardamom, allspice, nutmeg, thyme, coriander, sage, mace, etc.
Equipment:
glass jar.
saucepan or pot.
hand blender or potato masher for a smoother jam.
Yield:
~1 cup.
Execution:
macerate.
Add fruit and sugar to a bowl, let sit for 30 minutes or overnight in the fridge, covered with cling film.
The amount of sugar you add to the fruit is dependent on the ripeness and natural sweetness of the fruit. (pineapples or mangoes need less sugar than rhubarb or berries (strawberries, raspberries, blueberries, etc.)
2. cook.
Add the fruit to a saucepan, bring to a boil over medium-high heat.
Add lemon juice, reduce heat to low, cook for 90 minutes to 2 hours, stirring often.
Once thick enough to coat the back of the spoon, cut the heat. The jam will thicken significantly once cooled down.
Pulse a few times with a hand blender or mash with a potato masher
Fill a large container/bowl with ice and water, put your jam into a small container and place it into the icebath to rapidly cool.
Once cooled down, place in a jar and store in the fridge for 3 weeks.