Watch over the cooking of jams

The shorter the cooking time the more the fruit keeps its flavour. The cooking time ranges from 20 to 30 minutes (depending on the density of the fruit) once the mixture comes to a boil. Beyond 30 minutes you "break" the fruit set and you loose flavour. Depending on the sourness of the fruit, allow 600 to 750 grams of sugar moistened with 1/2 glass of water per kilo of fruit. Bring the sugar to boil until it dissolves and foams on the surface. Add the fruit cut into pieces and count 20 to 30 minutes before skimming.