HOW TO PREPARE HANDMADE JAMS AND PRESERVES

It is pretty straightforward to prepare handmade jams, homemade chutneys, and preserves and you’ll relish yummy, mouthwatering results—free from additives and chemicals.

Guidelines For Preparing Jams And Preserves

Sweet and sticky, most people today lump strawberry jam and strawberry preserve together, thinking that they are the same thing. Well, almost, but not quite.

Jams use mashed up fruit, while preserves use whole or large pieces of fruit. Both of them, however, is easier and more economical to make than jelly, since they are made of entire fruits instead of just the juice, and can be good either thick or runny. Both are also delectable when homemade!

Here are some basic tips that you can follow to make your own handmade jam with no preservatives

1. Wash and remove the stems or cores, if any. Peel if necessary; cherries and berries do not require peeling; fruit like pears and peaches do. Remember: for jams, cut up or mash the fruit; for preserves, use whole fruits or cut them into large chunks.

2. Make jam or preserves in small batches. This way, the fruit will cook quickly and the color and flavor will be better preserved. 

3. For every cup of fruit, you use, add ¾ cup of sugar. For example, four cups of fruit make a very manageable batch so you would need 3 cups of sugar per batch—unless otherwise specified by the recipe.

4. If you are using ripe or particularly sweet fruit, add 1-2 tablespoons of lemon juice. The acid from the lemon juice will help the jam or preserve thicken. 

5. Scorching is more likely to happen to jams and preserves, so in order to avoid that dilemma, stir your mixture often for 15-40 minutes, depending on the fruit. Scorching can ruin an otherwise delicious jam or preserve but is very easy to prevent. 

6. To test your jam or preserve to see if it’s done, take a spoonful out of your kettle, and if it holds its shape after about a minute, your jam or preserve is ready to jar.