Fruit Jam Recipe

Whiz fruit in a blender for a few seconds, just until chunky. Drain liquid from fruit using a sieve for about 30 minutes.

Weigh drained fruit flesh. Transfer fruit to a pot over medium heat. Add sugar (80 percent of the weight of the flesh) and lemon juice (2 percent of the weight of the flesh). 

Boil mixture gently, stirring occasionally so the bottom does not burn, until the temperature reads 220 to 225°F on a candy thermometer, about 30 to 40 minutes. 

To test if your jam is done, place 1 teaspoon jam on a chilled plate and refrigerate for 2 minutes, Drag your index finger through the jam. You should be able to make a clean line (no liquid should seep out of the jam). If the jam is still runny, continue cooking and test again. Remove from heat and allow to cool. 

Transfer jam to a sterilized jar (boil jar and lid for 10 to 15 minutes). Cover with the lid. store in the refrigerator for up to two months.