Easy Fresh Fruit Jam
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Appears in Cook's Illustrated July/August 1998
For jam that jells easily and has real fruit flavor, make small batches and use far less sugar than you think you need.
WHY THIS RECIPE WORKS
When developing our ideal fruit jam recipe, we discovered that making a relatively small amount of jam at one time (this jam recipe produces about 2 1/2 cups) has several advantages. First, it allows for a thorough and even distribution of ...
