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Wash and rinse all fruits thoroughly before cooking
Crush soft fruits or berries; cut firmer fruits into small pieces
Add water to fruits that require it
Put fruit and water in large saucepan and bring to a boil
Strain through a colander, then strain through a double layer of cheesecloth or a jelly bag
Measure fruit juice, sugar, and lemon juice according to the ingredients and heat to boiling
Boil over high heat to the jellying point
Remove from heat and quickly skim off foam
Fill sterile jars with jelly, leaving ¼-inch headspace
Wipe rims of jars with a dampened clean paper towel
Adjust lids and process
Wash and rinse all fruits thoroughly before cooking
Remove stems, skins, and pits from fruit; cut into pieces and crush
Add sugar and bring to a boil while stirring rapidly and constantly
Continue to boil until mixture thickens
Remove from heat and skim off foam quickly
Fill sterile jars with jam, leaving ¼ inch headspace
Wipe rims of jars with a dampened clean paper towel
Adjust lids and process