Homemade jam is my jam. You control how much sugar is in it, and you know exactly goes in it! It also makes a wonderful gift, along with homemade butter and bread.
Once you learn how to make jam, you can make jam from just about anything. My friend Lauren made me fig jam and spiced pear jam for Christmas last year.
It’s super easy and it lasts a long time. The essential ingredients are some kind of citrus fruit, sugar, and your desired fruit for the jam. Citrus contains pectin which is a natural gelling agent. Pectin is mainly in the citrus peel, but is also in the juice. The more pectin your jam has, the more gelatinous it will be. You can also buy pectin at the store and add it in lieu of citrus. Another good gelling agent is cornstarch, and you can add it to your jam if it’s too runny for your taste.
The basic ratio is this: 2-3 cups fruit, 2 cups sugar, juice of one lemon, and a pinch of cornstarch (1/4 tsp). The more fruit you use, the thicker your jam.
Some jams I’ve made lately are strawberry, raspberry, and cranberry orange. You can top cheesecakes or tarts with them, spread them on toast, or add them to a charcuterie board.
Basic Jam Recipe by Baker’s Theory
2 cups berries
2 cups sugar
1 lemon, juiced
1/4 tsp cornstarch (optional)
In a heavy bottomed sauce pan, mash berries with sugar, lemon juice, and cornstarch (if using) on low heat. Raise heat to high once the consistency is to your liking. Bring to a boil while stirring constantly. Then allow to boil for a full minute without stirring. Remove from heat. You can strain the seeds with a fine mesh colander if desired. Or you can transfer directly into hot jars* and seal shut. Refrigerate and use within a month.
*You can heat treat glass jars by pouring boiling water in them, then pouring out the boiling water just before you add your jam to the jar. You don’t need to do this if you’re going to be consuming the jam immediately, such as a cheesecake topping or a tart.