HOMEMADE JAM

2 1/2 pounds of fruit, after it is trimmed of stems, seeds,

pits, etc.

1 3/4 cups (13 ⅔ ounces) granulated sugar

1/2 cup plus 1 tablespoon (41/2 ounces) lemon juice 1 teaspoon salt

Note: This recipe will work with any amount of fruit, as long as you use one-third as much sugar by weight as fruit, and one-third as much lemon juice by weight as sugar. Three pounds of strawberries, once the tops are removed, will yield around 21/2 pounds.

Place fruit in a large, heavy-bottomed pot. If using berries, leave whole; cut larger fruits into bite-size chunks. Stir in sugar, lemon juice and salt. Allow to sit for 1 to 2 hours, or up to overnight (store in refrigerator if it will be more than a few hours).

Bring to a simmer over medium-high heat, and cook, stirring frequently, until jam is thick and fruit begins sticking to the bottom of the pot. If the fruit does not stick, the jam will be done when the bubbles change texture and become like a burbling pot of mud.

At this point, the jam can be canned, if desired. Or, allow it to cool completely before transferring to the refrigerator for at least a few hours to set. Yield: Around 64 servings (4 cups)

Per serving: 24 calories; no fat; no saturated fat; no cholesterol; no protein; 6 g carbohydrate; 6 g sugar; 1 g fiber; 37 mg sodium; 1 mg calcium Adapted from “Breakfast,” by the editors of Extra Crispy

HILLARY LEVIN/ST. LOUIS POST-DISPATCH/TNS