Tip: For a smoother jam, lightly crush the fruit with a potato masher halfway through cooking.
Step 4: The plate test.
To check if the jam is set, place a small amount on a cold plate straight from the freezer. Let it sit for a minute, then press the edge with your finger. If the surface wrinkles and holds its shape, the jam is ready.
Step 5: Storage
Pour the hot jam into sterilized glass jars and seal them tightly. It will keep in the refrigerator for up to 3 weeks. For longer storage, sterilize the jars in boiling water.
