Making Fruit Jam
The process is less about a rigid recipe and more about observing the fruit's transformation. As the water leaves the fruit, the texture tightens from a loose sauce into a thick, glossy preserve that clings to your spoon.
Patience is your primary ingredient.
Jam thickens as it cools, so avoid the urge to overcook it; testing for the set is the only way to know when to pull it from the heat.
- Wide, heavy-bottomed stainless steel pot
- Candy thermometer
- Small freezer-safe plate
- Ladle
- Sterilized glass jars with new lids
What goes in.
- 4 cupsfresh fruit, hulled and chopped
- 3 cupsgranulated sugar
- 2 tbspbottled lemon juice
Check the set before jarring
Place a small plate in the freezer before you start. When you think the jam is ready, drop a teaspoon of it onto the cold plate and push it with your finger; if it wrinkles, the pectin has locked and the jam is ready.
The method.
Macerate the fruit
Toss the fruit with sugar in the pot and let it sit for 30 minutes until the fruit releases its juices.
Bring to a boil
Place the pot over medium-high heat. Stir constantly to dissolve the sugar before the boil starts.
Reduce and skim
Once boiling, add the lemon juice. Skim any foam that rises to the surface with a metal spoon to ensure the final product is clear.
Monitor the temperature
Maintain a steady boil until the thermometer hits 220°F. Watch the edges closely, as the sugar can scorch quickly.
Test and seal
Perform the cold plate test. Once set, remove from heat, ladle into hot sterilized jars, leaving a quarter-inch of space at the top, and seal tightly.
Other turns to take.
Herbal infusion
Steep a sprig of rosemary or lavender in the fruit during the final 5 minutes of boiling, then remove before jarring.
Citrus zest
Add a tablespoon of finely grated orange or lemon zest just before canning for a brighter finish.
When it doesn't go to plan.
Use a wide pot to increase surface area, which allows the water to evaporate much faster than in a deep stockpot.
Do not reduce the sugar significantly, as it provides the structure that allows the jam to hold its form.
If the jam fails to set, you can return it to the pot, bring it back to a boil, and add a small amount of liquid pectin.
The ones that keep coming up.
Why did my jam turn out like syrup?
The mixture did not reach the necessary temperature of 220°F. Without enough heat for long enough, the water content remains too high to set.
Can I use frozen fruit?
Yes, but let it thaw completely and drain off any excess liquid before measuring, otherwise the cooking time will increase significantly.
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