There are a few points to be aware of when making jam. The fruit we use should be dry and fresh, not too ripe. The pectin required for jam is found in all fruits and some vegetables. The pectin ratio of the fruits can be different. Strawberry, raspberry, peach, nectarine low; apricot, cherry medium; apple, quince, red plum contain high levels of pectin. If you want to make jam with low pectin fruits, you may need to mix it with a fruit containing high pectin or add pectin. Eat love!
Simone de Beauvoir likened making jam to stopping time, saying “jarring life” for jam. Indeed, even in the middle of winter, you can feel the summer in a spoonful of apricot jam.
The best part of making jam at home is to be able to control the amount of sugar in it. Traditionally, equal proportions of fruit and sugar are used. This way the jam gets a nice consistency but can also be a little too sweet. Those who want less sugar can use apple juice or add pectin.
Do not hesitate to mix different fruits while making jam. Add rosemary to peach, lavender to apricot, for example. When making plum jam, try adding a little bit of cardamom and ginger to the watermelon rind.
