Sterilize a clean jar and lid by placing them in boiling water for 10 minutes. Let them dry completely before using.
Prepare the Fruit:
Place the chopped fruit in a medium saucepan. Cook over medium heat, stirring frequently, until the fruit softens and releases its juices (about 5-10 minutes).
Mash or Blend the Fruit:
For a smoother jam, use a potato masher or an immersion blender to mash or blend the fruit to your desired consistency.
Add Sugar and Lemon Juice:
Stir in the granulated sugar and lemon juice. Continue to cook over medium heat, stirring frequently, until the sugar is completely dissolved.
Add Pectin (Optional):
If using pectin for a firmer consistency, sprinkle it over the fruit mixture and stir well. Cook for an additional 1-2 minutes.
Test for Doneness:
To check if the jam is ready, place a small spoonful of the mixture on a cold plate and let it sit for 1 minute. Run your finger through the jam; it should wrinkle and hold its shape. If it’s too runny, continue cooking for a few more minutes and test again.
Fill the Jar:
Carefully pour the hot jam into the prepared sterilized jar, leaving about 1/4 inch of headspace. Wipe the rim of the jar with a clean cloth to remove any residue.
Seal the Jar:
Place the lid on the jar and screw on the band until it’s fingertip-tight.
Process the Jar (Optional):
If you want to ensure a longer shelf life, process the jar in a boiling water bath for 5 minutes. Submerge the jar in boiling water, making sure it is covered by at least 1 inch of water.
Cool and Store:
Let the jar cool completely on a clean towel or rack. Once cooled, check the seal by pressing down on the center of the lid. If it doesn’t pop back, the jar is sealed. Store in a cool, dark place. Refrigerate after opening.
