Many visitors to WellPreserved start by looking for how to make jam. Clicking on the Preserving tab will lead you to some quick articles on this topic as well as further articles in this case study.
Ingredients. Not a lot to say today – this part is pretty easy. This post is my shortest yet – but the tips are golden rules that you should not break.
1) Buy fresh – if possible pick your own and jar it on the same day. I have made the raspberry jalapeno jam in December using store-bought strawberries shipped from California and the end result is still stunning. I`m not convinced the average person would know the difference even if it was placed side by side with this jam – they would absolutely pick out the difference with my pickles. Use as fresh as you possibly can. I am going to try to make some jam this winter with frozen fruit. Defrost well and drain as much liquid as you can before making jam.
2) Ripe is not necessarilly hype. If you can buy fruit that is not quite ripe, you can get better results. Young blueberries that are firm and purple make better jam than the ones that are a week or two older.
3) If your recipe calls for lemon juice (many do as this is part of the preserving – you will not taste the bitterness), use lemon juice in a bottle. This took a long time for me to accept. You are using lemon juice for it`s acidity and the bottled kind is regulated to have a consistent amount of acidity. Lemons are like people – each has a different amount of sour – and this can have uncontrolled and unexpected results when mixed with your jam.
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