FRUIT JAM RECIPES

Steps:

• Stir together fruit and sugar in a 4 1/2-qt. saucepan. Let stand 10 minutes. Meanwhile, zest 1 lemon to equal 1 tsp. Cut lemon in half; squeeze juice from lemon into a bowl to equal 2 tsp. Peel and section second lemon, removing seeds and chopping segments.
• Stir pectin and, if desired, ginger, into fruit mixture, and bring to a rolling boil over medium heat, stirring often. Boil, stirring constantly, 5 minutes. Reduce heat to low; stir in lemon zest, chopped segments, and lemon juice. Cook, stirring occasionally, 3 minutes; remove from heat. Cool 10 minutes.
• Pour jam into 2 (8-oz.) canning jars, and cool completely (about 30 minutes). Cover with lids, and refrigerate up to 1 month.
• Try Our Favorite Combos:
• Peach-Raspberry: 2 cups chopped peaches, 1 cup raspberries.
• Black and Blue: 2 cups blueberries, 1 cup blackberries.
• Strawberry-Orange: 2 cups chopped strawberries, 1 cup chopped and seeded orange segments (about 2 large oranges).

Steps:

• Combine fruit, sugar to taste and water in a Dutch oven. Bring to a vigorous boil and crush fruit with a potato masher until desired consistency. Add pectin in a steady stream, stirring constantly. Stir until the pectin is dissolved. Bring to a full rolling boil (a boil that cannot be "stirred down"), stirring constantly. Boil, stirring, for 1 minute. Remove from the heat.
• If freezing or refrigerating, ladle the jam into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until set, about 24 hours, before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).