23 homemade jam recipes like grandma’s

Putting the seasons in a jar

More than a compote, jam is above all a delicious preservation technique.

When you have damaged or overripe fruit, this is an ideal anti-waste solution. Since fruit is obviously better when it is in season, we take the opportunity to stock up on jars before the end of the summer period. What a joy to be able to enjoy a tomato chutney in winter and a pear jelly in July. To spread on a fresh baguette or between two biscuits, homemade jam is always a treat!

How to make successful homemade jam?

Homemade jam is simple and inexpensive to make.

Start by briefly cleaning your fruit in water and removing any damaged parts. Peel them or not if they are organic, and cut them into pieces. Put them in your cooking container with the sugar. Allow 800 g to 1 kg of sugar for 1 kg of fruit. Add pectin, if necessary, to help the jam set. Some fruits such as apple or quince contain it naturally, so adjust the quantity according to your ingredients. Then add a dash of lemon juice to the mixture. Its acidity will allow the pectin to act while giving a brighter color to your jam.
Boil everything for 20 to 30 minutes depending on the fruits used. Skim and mix regularly. Test the cooking of your jelly, pour a drop onto a cold plate. If it gels instantly, it’s ready, otherwise continue cooking.
When the jam has set, pour it into sterilized jars, close and turn them upside down quickly. Wait for them to cool before storing them.

To help you find your way around, remember to label your jars with the date of manufacture and fruit picking.

Copper or not?

Traditionally, jams were made in a copper basin. As with the Bordeaux cannelé molds, this is the material that conducts heat best. It will also play an important role in the gelling process of the fruits.

If you don’t have any on hand, a stainless steel pan will do the job perfectly. A tip is to add washed and dried eggshells, and slipped into a small net, during cooking. Rich in calcium, they will play the same role as copper. If the net has opened, remember to filter your mixture before pouring it into jars. The crispiness is not really the texture you are looking for.

How to store your jam properly

In closed jars, jam can be kept for up to 2 years. This period is reduced to 15 days once the jar is opened.

To preserve them optimally, your containers must first be sterilized. The easiest solution is to immerse your jars and their lids in a pan of water. Bring everything to a boil and let it boil for about ten minutes. Be careful, the jars must always be placed in cold water before heating them. This prevents thermal shock that could cause them to explode. Carefully remove your containers and let them dry on a clean cloth. All that remains is to fill them with jam once it is ready.

SOS my jam has gone moldy!

Back from vacation, a quick visit to the fridge is necessary. Horror, mold has invited itself into my jam jar. I was so proud of my strawberry jelly… To avoid throwing away the whole jar, there is a little trick.

First, be aware that jam can go moldy from the moment the jar is opened. Even if the jar has been sterilized, this is an inevitable and natural phenomenon. While this type of mold can potentially cause allergies, it remains non-pathogenic. You can therefore simply remove the damaged part with a spoon and consume the rest of the jar without any problem. To prevent the fungus from coming back, sprinkle your jam with sugar before closing the jar. This will avoid unpleasant surprises and nausea first thing in the morning.

Jams, marmalades, chutney, what’s the difference?

To help you find your way around the appellations section, here is a little reminder.
What characterizes the jamit is its fruit pulp content. You can also find jam with or without pieces.
It thus differentiates itself from the jellymore liquid because only the juice of the fruit is used. This is what gives it this smooth and shiny appearance.
There marmalade is closer to jam, although it is thicker. Of Portuguese origin, it is often made with quince or citrus fruits. Scotland also claims the creation of bitter orange marmalade, the fruit of the bitter orange tree. Its bitterness is such that consuming it otherwise would be impossible.
Finally, if the chutney looks like jam or marmalade, it is actually a sauce. Originating from India, this sweet and sour condiment is seasoned with spices and vinegar. It can be made with fruit or vegetables and goes well with meat and fish. It is an excellent accompaniment to enhance a dish and give it a sweet and salty touch.

Now the hardest part is choosing the right perfume!