Place the pot over medium-low heat. Bring to a gentle simmer, then reduce to low. Cook for 30–50 minutes, stirring occasionally to prevent scorching. The jam will thicken and develop a glossy sheen.

Tip: For a smoother jam, mash the fruit lightly with a potato masher halfway through cooking.

Step 4: The Plate Test
To check if the jam is set, spoon a small amount onto a chilled plate from the freezer. Let it sit for 1 minute, then push the edge with your finger. If it wrinkles and holds its shape, the jam is ready.

Step 5: Store
Pour the hot jam into sterilized glass jars and seal tightly. Refrigerated, it will keep for up to 3 weeks. For long-term storage, process the jars in a boiling water bath.