The process is quick, but it doesn't always yield the best results.Įvaporating the excess liquid by boiling is much slower, but the difference in flavor between the pectin and boil-down methods is substantial. You need to add the exact amount of sugar according to the package and stir continually. If you use pectin, you must maintain the correct chemistry of all ingredients or the concoction fails. This takes longer, but it's the method that I prefer for many reasons. Or you can boil down the fruit and liquid the old-fashioned way, as my aunt did, until the mixture reaches jam consistency. There are two basic cooking methods for jam-making: You can use commercially available packages of pectin to hasten the thickening of fruit into jam. They never develop the flavors that only the cooking process brings out. Some people make no-cook freezer jams, which are not particularly good. Jam-making is not hard, and it doesn't have to be time-consuming: I preserve six 12-ounce jars of wild blackberry jam in just over an hour – from washing the berries to labeling the jars. And summer is the ideal season for jam-making, with an abundance of ripe fruit in grocery stores and farmers' markets. Why not try making your own? It's not as difficult as you might think. Even expensive, high-quality jams aren't as good as homemade ones. Supermarket shelves are filled with a large selection of them, but most taste rather ordinary. Good jams and marmalades are not easy to find. It's something you can't imagine today, unless you're one of the few who make their own jam. Pleasantly tart rosehip jam on warm bread – heavenly! But that was in the 1950s. She'd dip a spoon into a pot and smear hot, magenta-colored jam on the heel of a fresh loaf of bread for me. Sure enough, when I arrived, I'd see two large pots simmering on her wood-fired stove in the sweltering kitchen. When I was still half a block away from my aunt's house, I could smell the sweet, inviting aroma of homemade preserves wafting out of her kitchen.
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