If you like great jam, try making little batches of your own. This is especially good when strawberries, blackberries, raspberries, or blueberries, come in season. I don’t try to preserve my jams in airtight jars with wax seals and the like because I only make enough to last about a week. This recipe keeps fine in the fridge for that long. Then you can make a batch of something else. The ratio is l cup of sugar to l pint of fruit.
I like to use about 2 pints of fruit when I make this recipe.
2 pints of small fruit
2 cups sugar, approximately, or more to taste
Toss fruit with sugar until all is coated and covered. Place sugar-coated fruit in saucepan and add enough water to come halfway up the fruit in the pan. Do not cover. Bring to boil, then immediately lower heat to simmer. Stir occasionally. When fruit has melted into liquid, check for sweetness and add more sugar if needed. When extra sugar is melted into mixture, your jam is ready to use. It will be quite runny but will firm up a bit in the fridge. Store extra jam in refrigerator.
Now, if you live in France, walk to the boulangerie-and purchase a baguette, still warm from the ovens. Slather it with butter from a local dairyman and then top it with some of this homemade jam. Enjoy!
Blackberries are totally mine!
text taken from one of my favorite books,