How to pronounce jam in English: jam, Pronunciation: English [d?m], American [d?m].

How to make jam

1. Decide if you want to use pectin. You don't have to use pectin to make jam, but pectin does help to give the jam a gelatinous consistency without being too thin. You can find pectin in most supermarkets, usually in the homemade canning or baking supplies section, in powdered or liquid form.

Also, if you're going to use pectin, remember to read the directions carefully to figure out the exact proportions of fruit and sugar in the ingredients, as this will make a difference in the recipe for making jam.

2. Sterilize 12 glass jars. Don't use old jars, you need to use jars that are specifically made for canning. To sterilize, put the jars in boiling water for 10 minutes, then place the jars mouth-side down on a clean towel and cover them with another clean towel, then take the jars out when you need to use them.

It's also possible that you won't be able to use 12 jars at all, especially if you choose larger jars, like using jars with a volume of about 500 milliliters. But it's better to have more than less when preparing.

Pasteurizing the jars in the right way is very important because one of the basic principles of canning is to kill the microorganisms that can damage the food, and then seal the mouths of the jars to prevent microorganisms from entering.

3. Prepare the fruit. First, clear the fruit under the faucet, and then process the fruit to make it edible, peel it if it needs to be peeled, core it if it needs to be cored, remove the stem if it needs to be removed, and so on. Then, cut the fruit into small manageable pieces.

If you're using raspberries or blueberries, then there's no need to cut them, but if you're using fruits like apricots or strawberries, which are larger than the average plum, you'll still need to cut them into 1.25-centimeter-sized pieces. For example, each strawberry should be cut into halves, or quarter size.

4. Mash the fruit. After washing and preparing the fruit, set aside some time for the fruit to dry out, then mash the fruit with a potato masher or a wooden spoon. You don't have to mash it too much, because the fruit is already soft and will be more malleable itself after cooking.

The amount of time you mash the fruit depends on the type of jam you want to make. If you want a thicker, more granular jam, then a minute or two is enough. And if you want a finer texture, then mash for 3 minutes.

5. Put the fruits in an appropriately sized saucepan or crockpot. First, put a volume of about 1200 ml of fruit into the pot with lemon juice and butter.

Add about 40 ml of lemon juice and 5 ml of butter or margarine. Gently stir the ingredients together. You can heat the butter a bit to make it easier to stir. The lemon juice, on the other hand, will reduce the sweetness of the jam.