How to Make Jam With Almost Any Kind of Fruit

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Cut away any parts of the fruit that look questionable, then combine 4 cups fruit, 2 cups sugar, 1 tsp salt, and the juice of 1 lemon in an enamel-coated cast-iron pot. If desired, add a handful of fresh herbs—we like rosemary with peaches or lemon verbena with blueberries.

Bring mixture to a boil then simmer, stirring occasionally, until thick and shiny, about 20 to 30 minutes.

Cool mixture to room temperature, pour into a glass jar or plastic container, and store in
the fridge. It will keep for about six weeks.



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