Jams and Jellies, ii

For the inexpensive fruits at market that I just can't resist buying in quantity, I use this basic recipe:

3/4 cup of sugar to 1 cup of either fruit or juice.

For each six cups of fruit/sugar mix, I add either two tablespoons of lemon juice, or 1/2 a squeezed lemon, peel and all into the pot (the fruit makes a nice treat after being fished from the recipe and cooled for a bit).

Wash fruit, pit and peel.  Slice up and pack into measuring cups.  Mix with the proper ratio of sugar and lemon juice.

Stir constantly until mixture comes to a boil.  Turn heat down.  If foam's a problem, skim it (have found it a huge problem with berries; not so much with stone fruits or apple juice).

When the mixture starts to gel (my best gauge is seeing how it runs off the spoon - if it doesn't drip like water, but rather sits for a couple seconds, then drips slowly from two sides of the spoon. You can feel it.  There are references for this stuff online, too.  Google "Soft Gel Stage," for example.), usually after 25-40 min, turn heat off, fish out lemon peels (if you used a whole lemon), spoon into sterilized jars and seal.

Part of this year's peach batch