Innovation Project

Hello

Here are the ingredients for the first HMW

What Fruits Can You Jam?

When it comes to selecting fruits to jam, the sky’s the limit. You can make fruit jam out of a large variety of fruit:

Citrus, like oranges and kumquats. Citrus, particularly orange, is high in pectin.
Pome fruit, including apples and pears. Pome fruit feature high levels of pectin.
Berries, like strawberries, raspberries, and blueberries. These softer fruits are lower in pectin.
Stone fruit, like apricot. Apricots are low in pectin and require more sugar to gel.
Tropical fruits, like pineapple and passionfruit. Tropical fruits contain almost no pectin; combine them with high-pectin fruits or add extra sugar to reach desired consistency.

Way to make !

1. Place a heatproof plate in the freezer.
2. Clean berries, trimming if necessary. Cut into 1-inch chunks. Combine berries, sugar, and salt in a large heavy-bottomed pot. Place the pot over low heat, dissolving the sugar. Increase to a high heat, bring to a full rolling boil while stirring and mashing fruit with a potato masher or fork. Add lemon juice; lower heat to a simmer, stirring often, until thickened and mixture clings to a spoon, about 20 minutes. Skim any scum that rises to the surface.
3. Take the pot off the heat and spoon a little jam onto the plate. Let sit for one minute, then push the blob of jam with a finger. Once the surface of the jam wrinkles, then it has set. If it’s still liquidy, then continue to cook for a few minutes until testing again.
4. Ladle finished hot jam into two clean 8-ounce jars, let cool completely to room temperature if storing in the fridge (up to one month), otherwise proceed with a canning method for longer storage. Learn how to can with our guide

Thanks and Regards

Denver =)