Well, I have looked through every cookbook I have and I've got them
from just about every country and a couple from the 1800s. None of
them use weight instead of volume to measure to make jam.
Depending on the tartness of the fruit and how sweet you want your
jam, the ration is generally 1 to 1. That said, I generally make
mine 6 cups fruit to 4 cups of sugar. For most berries I add a
teaspoon of lemon juice to help keep the color nice and bright.
Bring to a rolling boil and aim for 220 degrees or until the jelly
"sheets" on a spoon. I've never used the dish in the fridge method.
I keep a spoon sitting in a glass of water with a couple of ice cubes
in it. Dip one "side" of the spoon in the jelly/jam and then flip it
over and see if it "sheets" or runs off the spoon.
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