Making your own jam makes you instantly happy. For example, making plum jam is not only for sandwiches but also for savory dishes. Blackberry jam is full of vitamin C and antioxidants and making your own strawberry jam really doesn't need any explanation.
A bountiful harvest of perfect strawberries. A blackberry bush bursting with fruit. When a season is at its peak, it’s tempting to make it last as long as possible. That’s what preserving is all about: keeping fresh fruit usable well past its best. In this article, I’ll explain all about making and preserving jam—with berries, stone fruits, tomatoes, apples, or pears—so you can enjoy these seasonal products all year round.
What do you need?
If you’re willing to make the investment, a copper pot is ideal for making jam. Copper conducts heat more evenly than stainless steel and reduces the risk of burning. But a heavy stainless steel or coated cast iron pan will also work. Choose a pan that’s wider than it is tall: more surface area means more even cooking and faster evaporation of moisture. Do you have an induction hob in your kitchen? Then you can still use a copper pot thanks to an induction hob guide.
Wooden spoons are heat-resistant, sturdy, and easy to clean. They’re great for stirring jam while it’s cooking, and for loosening stubborn bits of fruit. A pair of canning or jar tongs with heat-resistant rubber tips will help you safely lift your jars in and out of hot water, and a funnel or wide-mouthed funnel will help you transfer jam from jar to jar without making a mess.
A small, wide, fine-mesh sieve is best for skimming the frothy bits of jam as it cooks, but a flat, wide tablespoon will also work. A bowl of water next to the stove to stand the sieve or spoon in will keep them clean between skimmings.
There are many sizes and styles of jars available, but whatever you choose, make sure they are suitable for canning. They should have a resealable lid with a rubber seal on the inside. Jars can be re-sterilized and reused, but the lids cannot.
