Mixed Fruit Jam

Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh, however some cookbooks define Jam as cooked and gelled fruit (or vegetable) purees.Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. The following extract from a US cookbook describes the process.Jams are usually made from pulp and juice of one fruit, rather than a combinations of several fruits. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid.

In general jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104

Jam contains both fruit juice and pieces of the fruit's (or vegetable's) flesh, however some cookbooks define Jam

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