Marmellata di susine

If you don’t have a special jam saucepan, use a large heavy-bottomed, non-corrosive (stainless steel) saucepan. It is better to fill smaller jars with jam, since once opened they must be kept in the refrigerator and consumed as soon as possible. If you like your jam very sweet, add a little more sugar to this recipe. See note on preserving.