This spring, I learned how to make jam. For years I'd stayed away from making jam, convinced that the process was somehow arduous. It turns out that jam-making is simpler than it seems. There are only 2 potentially tricky stages in jam-making:
(1) Getting the jam to set, or gell, properly.
Pectin, a natural substance found in most fruits, causes jam to "set," or harden. We made our jams with the help of store-bought pectin, but there are pectin-free recipes out there that rely solely on the fruit's natural pectin. Different fruits contain different amounts of pectin. Learning the proper combination of sugar, lemon, and pectin can be tricky. Certain stone fruits (like plums) take longer to set. The jam appears watery. And then, suddenly, it's solid.
(2) Getting the jam jar to seal.
If the jar doesn't look like it's going to seal all on its own, pop it into a boiling water bath. Pad the bottom of the pot with a little dishtowel, so the jars don't bounce around and break.
If they still refuse to seal, keep the jam in the fridge!
For jam, choose ripe fruit. Stay away from "green" fruit. Because supermarkets tend to stock fruit that has been picked "green"--immature and therefore lower in sugar, farmer's markets are a better place to shop for fruit. Choose flavor over beauty. You're going to cook the fruit, anyway, who cares if there are a few blemishes?
The finished jars are a pleasure. Jewel tones encased in glass, they make a lovely tableau. And they taste good, too.
This spring's favorite flavor combinations: apricot, apricot-cherry, pluot-plum.
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Comments (2)
My jam is not thickening and I have laft it stnad now fornine hors. It is suppose to thicken by 4 o'clock today. Shall I wait or what should I do?
Posted by Barbara Thurston | September 29, 2009 6:11 AM
Posted on September 29, 2009 06:11
Barbara,
The best thing to do is to "put the jam up" - sometimes the jam will set on its own over time. Unfortunately there is not a whole lot you can do after you've finished cooking the batch. I have had this problem before, as well, with low-pectin fruits.
If you are at altitude, and using a prepackaged pectin mix, you will need to cook your jam for a longer period than indicated by the manufacturer. If you are using no pectin, and are working with a lower-pectin type of fruit, consider adding lemons or other citrus to your recipe to help it "set." If all else fails, you've got a yummy fruit syrup to use as a glaze, as a topping for ice cream, etc.
Posted by Cynthia
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September 30, 2009 9:16 AM
Posted on September 30, 2009 09:16