by Joan Mccord

Created on: May 09, 2008

One of the easiest ways to add sparkle to your breakfast - an assortment of home made jams to be slathered on wherever it suits your fancy. Biscuits, scones and muffins, or an omelet with jam folded in the center are some suggestions.

Jam should be made when fruits are at the height of their abundance and flavor. Packed in sterilized jars and topped with melted paraffin, they will last 6 months or more.

I prefer not to use pectin in jam since it doesn't contribute to the flavor and, if cooked carefully, your jam will have the desired consistency without unnecessary ingredients.

RASPBERRY JAM

4 cups crushed raspberries
3 cups sugar

APRICOT JAM

4 cups chopped unpeeled apricots
3 cups sugar
2 tsps lemon juice

SOUR CHERRY JAM

4 cups pitted, chopped sour cherries
3 cups sugar

Method

Crush fruit

Add sugar ( The proportion is 3/4 cup sugar to 1 cup fruit).

Stir over low heat until sugar is dissolved, bring to a rapid boil and stir constantly until jam is thick and a teaspoonful dropped onto a saucer stays in place. The quicker it thickens, the brighter the color and fresher the flavor. When testing for thickness, remove jam from heat, you don't want to burn it.

Cook jam in small quantities, 4 cups of fruit at a time.

Pour jam into hot, sterilized jars and seal immediately with melted wax (If you wish, standard lids and rings may be used).

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