Making Jam

It’s really not as hard as it sounds. All week long at work when I saw the breakfast berries not being eaten or they were tart, I thought: I should put them in a Ziploc and take them home and make jam. Shame. The higher the pectin level in the fruit, the thicker the jam will get. Peaches, apricots, blackberries, raspberries, strawberries are all good starting places. You cannot mess up! Simply wash the fruit, peel if there is a skin and cut into smaller pieces if desired. Place in a pan with a healthy amount of sugar on medium heat until it begins to bubble. Turn down heat and cook until you have the consistency you like. I like it runny with chunks of fruit so I tend to stop early. Let cool and then store in a clean jar in the refrigerator.