The sweetener, for us, is a no brainer. Honey or maple syrup is our source.
How much fruit and water? I used 8 cups of gooseberries and 8 cups of water. Basically, cup for cup.
Use 3 tablespoons of gin, yes gin, and that's not lemon gin, to check to see if it's ready. Pour 1 teaspoon of hot juice into the gin. If it dissipates or threads out, it is not ready. Keep cooking in 10-minute increments until soft ball forms when you put the juice in the gin. This may take a while.
I like to use 4-ounce jars because the recipe I use for jam requires 4 ounces of pectin.
Store in a cool place until you need to make your next batch of jam.
The jam will not be thick, thick; and, depending on the strength of the home made pectin, may be a little runny. It will, however, be a lot tastier, and better for you.
If you are using green apples. Wash them, core them, don't peal them, cut them in quarters, and the quarters in half. Process as for gooseberries. That's it. Really!
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