You will need two pounds of fruit, every year I make strawberry and raspberry jam, but I also will do other flavours like blueberries, peach, blackcurrant, or a mix of fruit, it doesn’t matter the fruit, the recipe remains the same for each.
1 cup of water especially if using frozen fruit
2 to 4 cups of white sugar. I usually try and cut the sugar back so I aid for 2 cups, it makes the flavour of the fruit stronger I find but it is not as sweet and the sugar acts as a preservative
1/4 cup of lemon or lime juice
Also to change it up sometimes I will add a 1/2 cup of orange, lemon or a currant flavour liqueur, or I might mix two types of fruit like orange and strawberry, or blackcurrant and raspberry or add in just add orange or lemon rind to the mix. It changes the flavour from the standard jam.
Preparation: In a heavy saucepan, preferably a heavy bottomed one, put the 1 cup of water, the fruit, in this case I am doing raspberry jam, add sugar and lemon juice. I am using frozen fruit. I put it on low heat, until fruit is defrosted and sugar is dissolved. Then I increase the heat to high, bring jam to a full rolling boil. Then I lower, and let it simmer on low heat until it has thicken. Stirring all the time. Once thicken transfer to hot sterile jars, leaving about 1/4 inch headspace, and seal. Make sure lids are tight and flip upside down, then place into fridge. If you want to leave on shelf then process in a water bath after sealing the jars.
Some people in our family don’t like the seeds in raspberry jam. So the bottle in front right row has seeds in it but all the others don’t. If you don’t want the seeds in your jam then you have to get a very fine sieve. Put jam into sieve, make sure sieve is over bowl and using a spoon push the jam around the seeds will stay in the sieve and the jam will fall through the sieve. Once all the jam is in the bowl, then you can return the jam liquid back to the saucepan. Boil the jam hard, turn it down once it boils, let simmer for a bit as it needs to thicken as the seeds help with the thickening. So with the seeds gone the jam is more running. If you remove the seeds you might need to use pectin to help thicken your jam then.