How to make jam

Making jam may not seem like the most nutritionally dense activity, but as a new jam lover I felt that it was an appropriate first post! I’m usually much more of a tahini and honey or nut spread kinda girl, but after making a batch of mouthwatering strawberry and blueberry jam for christmas presents, I am still enjoying the fruits of my labour – ha! Home-made jam on some sort of dense sourdough with butter has served as a delightful change – it makes me feel all grown up and lady-like!

Preserving is such a wonderful way to use ripe fruit, changing its form into something you Β can enjoy for months. Traditionally we have used this process of slowing the decay of food so that it was available even when the fruit was out of season. Supermarkets and the like have severed this connection with seasonal eating by making anything available year-round, leading us to pay more and sacrifice taste and quality. Reconnecting with seasonal eating is so important not only for taste and quality, but it costs less. For more info on which fruits and vegetables are in season, click here.

Home-made jam is unbelievably delicious, and inexpensive to make.

There are loads of recipes around, but I love Jude Blereau’s universal jam recipe from Coming Home to Eat. It is a low sugar jam recipe that gives such an amazing result, my mouth is watering as I write this!

Most jam recipes use equal quantities of sugar and fruit by weight. You really don’t need this much sugar, but by reducing the sugar content you will get a jam that is less firm, or has a softer ‘set’ than commercial types. I like this though.

Also note that if you are making jam with low pectin and …

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