from the kitchen of Margy C.
When fruit is plentiful, get lots and freeze it. Either whole, chopped,
smashed, or pureed well, whichever you prefer. Freeze it in 1 or 2 cup
increments for easiest jam making.
When ready to make jam, thaw out the container. Put in 1/2 as much
sugar as the amount of fruit you are working with. Let sugar dissolve
well (5 minutes or so). Use modified food starch (sold as Ultra Gel,
Maxi Gel, and other similar names) to thicken. Stir well, let sit for a
few minutes, stir, add more if you want it thicker.
2 C fruit
1 C sugar
1/4 C Ultra Gel (more if you want thicker)
It's super easy, and better than that, super good!
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