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	<title>Peaches &#8211; Let&#039;s Cook Together</title>
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		<title>Fruit Jam</title>
		<link>https://www.denismartel.ca/2010/04/fruit-jam/</link>
					<comments>https://www.denismartel.ca/2010/04/fruit-jam/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Tue, 13 Apr 2010 00:52:08 +0000</pubDate>
				<category><![CDATA[Other]]></category>
		<category><![CDATA[Peaches]]></category>
		<category><![CDATA[Pears]]></category>
		<category><![CDATA[Raspberries]]></category>
		<category><![CDATA[Strawberries]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=43</guid>

					<description><![CDATA[The berries can be cooked whole. You can mix peaches and mangoes together. The leftover syrup taste great on vanilla ice cream. Ingredients: 2.5 kg...]]></description>
										<content:encoded><![CDATA[<blockquote><p>The berries can be cooked whole.</p>
<p>You can mix peaches and mangoes together.</p>
<p>The leftover syrup taste great on vanilla ice cream.</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>2.5 kg of fruit (strawberry, raspberry, peach or pear cut in pieces)</li>
<li>2 kg white sugar</li>
<li>350 ml water (for method two only)</li>
</ul>
<p><em><strong>Method one for berries:</strong></em></p>
<ul>
<li>The night before, cover the berries with sugar</li>
<li>The next day, drain the liquid from the berries. Bring liquid to a boil.</li>
<li>Diminish liquid by half, add the berries to the liquid</li>
<li>Boil for 15 minutes and remove the foam on top</li>
<li>Place the fruit in seal-able sterilized jars and top up with liquid</li>
<li>Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour</li>
</ul>
<p><em><strong>Method two for peaches and pears:</strong></em></p>
<ul>
<li>In a large deep pot, melt the sugar in water using low heat and steering frequently</li>
<li>Bring to boil for about 10 minutes and remove the foam on top</li>
<li>Add fruit and cook for about 20 minutes</li>
<li>Put the fruit in seal-able sterilized jars, top up with liquid</li>
<li>Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour</li>
</ul>
<p><em><strong>Method three for a thicker jam:</strong></em></p>
<ul>
<li>In a large pot, break the fruit apart with a potato masher</li>
<li>Cook for about 15 minutes</li>
<li>Add sugar (if cooking pears or peaches, you may want to add 5 ml grounded cinnamon or nutmeg)</li>
<li>Cook for another 15 minutes</li>
</ul>
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