I call this 'farm-style' jam. There are no packs of gelatin, no thermometers, nothing like that. So you have to be flexible with your results. Some jams will be thick and other will be 'softer' but all--delicious!
This makes about 2 small jars. Which is just enough for a few weeks time, then make some all over again!
- 4 cups of fresh fruit, we used Mulberries
- 3 small apples, peeled, then grated on a cheese grater (apples have natural pectin, and add body plus help it to jam best)
- 1 cup of water
- zest and juice of one lemon
- 1 cup sugar (use white, or raw, or honey, or a blend of all)