Skillet Jam

This is the method of making jam recommended by the Los Angeles Times.  They reprint the recipe almost every year.  It is definitely easy, and works best with berries.  The main difference between this and the other way of making preserves is that you do not have enough time to skim off impurities from the surface while it is boiling.  This doesn't really affect the taste.  The top may have a bubbly, soapy look after it sets.  You can skim that off.

1 lb fresh berries (strawberries, blackberries, etc)
1 lb sugar
1 Tb lemon juice

1.  Wash fruit and prepare by removing stems and cutting larger pieces to bite-sized.  For blackberries or raspberries, cut in half through the tough core.  Smash blueberries just enough to break the skin.

2.  Combine berries and sugar in a saucepan.  Over medium heat, bring to a low boil.  Cook until sugar is fully dissolved and juices run clear, about 5 minutes.  Stir in lemon juice.  Refrigerate for 8 hours, or overnight.

3.  Preheat an 8" skillet with rounded sides.  Have cleaned containers ready.  (You don't have to do the full canning process.  The shelf-life of jam is about 1 month in the refrigerator.)  Pour jam into skillet and bring to a boil.  Boil, stirring constantly, until a spoonful drizzled on a frozen plate firms up in seconds.  Another way to tell is that the bubbles get larger and clear, nearly one inch in diameter.

4.  If not canning, but just storing as a regular prepared food item:  Pour into prepared containers, but do not cover until it stops steaming.  Then, place lids on containers, but do not seal.  Allow jam to cool to below 150º before refrigerating (you can pick up the container with your bare hand).  Secure lids once jam is chilled.

makes 1 pint

Difficulty rating  :)