---------- Recipe via Meal-Master (tm) v8.02
       Title: Making Jam Without Added Pectin
  Categories: Jams, Canning
       Yield: 1 recipe
   Wash and rinse all fruits thoroughly before cooking. Do not soak. For
   best flavor, use fully ripe fruit. Remove stems, skins, and pits from
   fruit; cut into pieces and crush. For berries, remove stems and blossoms
   and crush. Seedy berries may be put through a sieve or food mill.
   Measure crushed fruit into large saucepan using the ingredient
   quantities specified in Table 1.
   Table 1. Ingredient Quantities.
   Fruit: Apricots.
   Cups Crushed Fruit: 4 to 4-1/2.
   Cups Sugar: 4.
   Tbs. Lemon Juice: 2.
   Yield (Half-pints): 5 to 6.
   Fruit: Berries.
   Cups Crushed Fruit: 4.
   Cups Sugar: 4.
   Tbs. Lemon Juice: 0.
   Yield (Half-pints): 3 to 4.
   Fruit: Peaches.
   Cups Crushed Fruit: 5-1/2 to 6.
   Cups Sugar: 4 to 5.
   Tbs. Lemon Juice: 2.
   Yield (Half-pints): 6 to 7.
   Add sugar and bring to a boil while stirring rapidly and constantly.
   Continue to boil until mixture thickens. Use one of the following tests
   to determine when jams and jellies are ready to fill. Remember to allow
   for thickening during cooling.
   Temperature test: Use a jelly or candy thermometer and boil until
   mixture reaches the temperature for your altitude. For more information
   see “Making Jelly Without Added Pectin”.
                 Sea Level: 220 degrees F.
                  1,000 ft: 218 degrees F.
                  2,000 ft: 216 degrees F.
                  3,000 ft: 214 degrees F.
                  4,000 ft: 212 degrees F.
                  5,000 ft: 211 degrees F.
                  6,000 ft: 209 degrees F.
                  7,000 ft: 207 degrees F.
                  8,000 ft: 205 degrees F.
   Refrigerator test: Remove the jam mixture from the heat. Pour a small
   amount of boiling jam on a cold plate and put it in the freezing
   compartment of a refrigerator for a few minutes. If the mixture gels, it
   is ready to fill.
   Remove from heat and skim off foam quickly. Fill sterile jars with jam.
   For more information see “Jars and Lids”. Use a measuring cup or ladle
   the jam through a wide-mouthed funnel, leaving 1/4-inch headspace.
   Adjust lids and process.
   Table 2. Recommended process time for Jams without Added Pectin in a
   boiling-water canner.
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias