What to do when you have a large basket full of ripe fruits that are just waiting to be transformed? A nice little jam, of course!
The day before, peel and remove the cores from the apples and pears. Cut them into small cubes. Peel the rhubarb and cut it into small pieces.
Weigh and mix 800 grams of sugar for every kilogram of fruit. Place in the fridge until the next day, stirring occasionally.
Prepare jars and a funnel. Place the mixture in a saucepan and cook over high heat initially to heat everything thoroughly. Continue cooking over medium heat for about 20 minutes, stirring often.
You can do the "cooking test": pour a small spoonful of jam onto a cold plate and tilt it; if it flows slowly, it's ready... but generally, it's cooked in 20 minutes.
Skim off the white foam on the surface of the jam. Carefully transfer the jam into jars using a funnel. Seal tightly and turn them upside down for 1 minute.
To finish, turn them right side up while they cool. Label and store in a dark, cool place.
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