Three Jams in One Hour

Ingredients

• 2 kg Strawberries
• 1 kg Sugar
• 1/4 teaspoon Lemon salt (citric acid)
• 1 kg Berries
• 1/2 kg Sugar
• a small amount Lemon salt (citric acid)
• 2 kg Cherries
• Mentioned only in the instructions: the fruit and sugar release water Water

Instructions

1. Wash the fruit in the sink or in a washing bowl before starting the jam.
2. Place the strawberries, berries, and cherries in separate bowls or in the pot, according to the type of jam you wish to prepare.
3. Arrange the fruit and sugar in layers in the pot, placing a layer of fruit followed by a layer of sugar.
4. Leave the pot on the counter or over low heat until the sugar dissolves and the fruit releases its juices.
5. Set the pot over very low heat; raise the heat slightly if needed, and leave the jam until it boils and thickens.
6. Skim off the foam that appears on the surface with a spoon while boiling.
7. Stir the jam in the pot with a wooden spoon so that the fruit does not break up too much.
8. Test the jam's consistency on a plate or cold surface, then run the spoon through it to make sure it has reached the desired thickness.
9. Add the lemon salt to the pot at the end of cooking, using the stated quantity for each type.
10. After adding the lemon salt, let the jam boil for two boils, then turn off the heat.
11. Let the jam cool in the pot before pouring it into jars or glass containers.
12. Fill clean jars with the jam after it has cooled completely.