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Make fruit jam with Jun Jun de Guz­man

You only need three in­gre­di­ents to make fruit jam: flesh from fruit in sea­son, white sugar, and an acid. The ba­sic ra­tio is 100 per­cent fruit (pro­cessed un­til chunky), 80 to 90 per­cent sugar, and two to three per­cent acid (like lemon or cala­mansi juice).

You can also add pectin to the mix (about 10 grams). Pectin is nat­u­rally present in fruits, and is also avail­able in pow­dered form in spe­cialty shops. Adding pectin to jam while cook­ing will make it thicken and set. If the fruit you are us­ing al­ready has a good amount of pectin in it, there is no need to add pow­dered pectin to make jam. Fruits high in pectin in­clude ap­ples, guavas, and cit­rus fruits. If you don’t want to use pectin when mak­ing jam us­ing low-pectin fruit (like straw­ber­ries, pineap­ples, and other soft fruits), sim­ply boil the fruit mix­ture un­til re­duced and thick (about 220ºf).

To pre­serve your jam, can it! Boil the can­ning jar and lid for 10 min­utes then fill with warm jam. Screw on the lid, but not tightly (the con­tents will ex­pand and the jar could break if the lid is screwed on too tightly). Sim­mer jar for 15 to 20 min­utes, mak­ing sure it is com­pletely sub­merged in wa­ter. Re­move from wa­ter and cool com­pletely. Press the top of the lid; it should stay put, which means the jar is sealed air­tight. Store at room tem­per­a­ture for up to one year.

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