Homemade jam: Whatever fruit is on hand

CEBU, Philippines - Among Filipinos the general concept of jam is the one bought from the supermarket. Very few know about and actually make jam at home. And much fewer are aware that most of the available fruits around can be made into jam.

Jams have two advantages - they are another way of enjoying fruits and they can make fruits last longer. Especially with fruits in season, people's taste buds easily grow fatigued with the same abundant fruit day after day. At some point, one would already dread seeing the prevalent fruit - and the usual result is waste.

Of course, fruits are always best taken fresh. But in the face of taste fatigue, creativity can save the day. And making jam is it.

Making jam is not rocket science and not necessarily expensive. Anyone who has the interest and the time to spare can do it. And interestingly, says Daisy Luther of the website www.theorganicprepper.ca, "once you've made one kind of jam, others just cooperatively fall into place for you."

The instructions for basic jams are all pretty much the same, according to Luther, adding that one   only needs to make minor modifications for different fruits. And she is kind enough to share the basic jam-making procedure, and anyone who wants to try may just take it from there.

Ingredients:

8 cups of fresh or frozen fruit

1 packet of pectin - plus ¼ of a package

4 cups of sugar

2 tbsp lemon juice

Procedure:

1. Prep your fruit by washing it and cutting it up if necessary.

2. Smush your fruit.  You can do this with a potato masher, food processer, blender or food mill.  For some fruits I like to puree them and have a smoother jam and for others I like

3. In a small bowl, use a fork to mix ¼ cup of the sugar with one packet of pectin.

4. In a saucepan, stir the fruit, lemon juice and pectin together well.

5. Bring the mixture to a boil over medium heat, stirring frequently.

6. Once it is boiling, stir in the sugar and return to a boil for one minute.

chunkier jam - it's up to personal preference.

3. In a small bowl, use a fork to mix ¼ cup of the sugar with one packet of pectin.

4. In a saucepan, stir the fruit, lemon juice and pectin together well.

5. Bring the mixture to a boil over medium heat, stirring frequently.

6. Once it is boiling, stir in the sugar and return to a boil for one minute.

7. This is important: Always test your jam! Drip a bit of the hot jam into a frozen spoon to allow it to quick cool - the consistency it reaches is the consistency your finished product will be.  Add pectin if need be, then return to a simmer for a couple of minutes and test again

8. Ladle the jam carefully into your awaiting sanitized jars, wipe the rims and cap the jars with snap lids and rings.

9. Process in a water bath canner, between 5 and 10 minutes, and making adjustments according to the kind of fruit used.

Homemade fruit jam is such a treat the whole year round - more so at Christmas where sweet treats tend to rule.   (FREEMAN)