Jam

Because of the tart fruit’s inherent tartness, I like to use a 50:50 ratio of fruit to sugar when making jam. The process is simple: Weigh the fruit, weigh the sugar, combine in a nonreactive pan over medium heat, and cook until the berries burst and the mixture cooks to about 220°F [105°C]. Because the fruits are generally high in pectin, I usually don’t measure the temperature of the jam; when it starts to wrinkle as you stir it, that is good. The wrinkle test is also a useful method.