HOMEMADE JAM

Makes around 64 servings (4 cups)

Adapted from “Breakfast,” by the editors of Extra Crispy

2½ pounds of fruit, after it is trimmed of stems, seeds, pits, etc.

1¾ cups granulated sugar ½ cup plus 1 tablespoon 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 2½ pounds.

Place fruit in a large, heavybottomed 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. PER SERVING: 24 calories, 0 protein, 6 g carbohydrates, 1 g fiber, 6 g sugar, 0 fat, 0 cholesterol, 37 mg sodium