The Making of Jam

So it has come to my attention that there is this kind of wooly, gray image hanging around jam making. Which I find to be completely incorrect. There is so much you can do with jam, and the jam variations are endless. To me, that actually makes it quite contemporary. By using new ingredients, or adding different flavours, you’ll create modern jams, which should shed this old image.

Right now the season of fresh fruit and vegetables is upon us, which is perfect to make some delicious, unique jams. The basic recipe calls for 1kg (2.2 lbs) fruit and 1kg of gelling sugar, which will produce about 1 to 1,5 liter (about 33 fl oz) of jam. Thus, you will also need mason jars with the same volume.

Ensure that the mason jars are thoroughly sterilized. The easiest way to do so is to put them in the dishwasher, and let them steam inside the machine until you’re ready to preserve the jam.

You can either mash the fruit entirely into a pulp, or leave a bit of chopped up fruit aside so you have some tasty bits in the spread. Pour this in a large pan with the sugar, and boil on low heat for just about 4 minutes, just so that the mixture is thick and the sugar and fruit have been completely dissolved.

My personal favorite iTomato jams tomato jam, which I make once a year and actually use all  year round. I love the versatile aspect of this jam. Although it is indeed sweet, it is  perfectly suitable to accompany a cheese platter, especially if it involves pecorino cheese. Or use it as a spread on the Zucchini Bread. Besides that, why not bring out its gorgeous simplicity by spreading  it over toast?

Why don’t you start making your own jam? Let me know which fruits you put in the  preserve!


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