Sauce/Jam
| A: | 400g fruit (berries, rhubarb, ...) |
| 200g sugar | |
| 1 apple, peeled and pureed | |
| 1T lemon juice | |
| 1. | Weigh the fruit and adjust sugar to maintain ratio, as well as more or less depending on the ripeness of the fruit and any add-ins. Combine (A) in saucepan, heat to boiling. |
| 2. | Continue heating over medium-low heat, stirring occasionally, until temperature moves between 215-220F. Remove from heat. |
| 3. | Can in mason jars, place under pressure for 8 minutes. |
Servings: 24