To make successful homemade jams, you need ripe fruit, a good balance of sugar and fruit, and careful cooking. By following the cooking times, skimming properly, and sterilizing the jars, you will obtain tasty, well-set, and long-lasting jams.
Making successful jams
My grandmother Simone made the best jams. Photo selected by monsieurdefrance.com: Jérôme Prod'homme (c)
First, good ingredients for good jams
Before you start preparing the recipe, make sure you have all the equipment you need. First, a large saucepan, then a scale because you will need to weigh the ingredients. You will need a wooden spoon for stirring. You will also need a skimmer (to remove any foam, which serves no purpose and can give the mixture a bad taste). It is always best to cook the pits with the fruit, even if they have been removed, as they add flavor. So try to have a small gauze bag handy to put them in and remove them easily.
Always plan your equipment in advance. Photo selected by Monsieur de France: CITAlliance via depositphotos
For containers: you will also need jars, labels (yes, really! After a while, you forget what's inside them), a ladle (to transfer the contents of the pan into the jars),& a clean dish towel, a plate to put in the refrigerator (this will be used to check if the jam is cooked), and most importantly, a large pot to bring water to a boil and put the jars in to clean them of any bacteria. You will need tongs (or a fork) to remove the jars from the boiling water without burning yourself and a funnel to fill the jars without spilling.
So, to summarize: 2 pans, including one large one, 1 scale, 1 wooden spoon, 1 ladle, 1 skimmer, 1 cold plate, 1 small bag that can be heated, jars and labels, a funnel, and tongs.
Choosing the right fruit for successful jam making
"You can only make something good with something very good," said the great culinary expert Prosper Montagné. And the same goes for jam: you can't make good jam with bad fruit. Choose fruit that is perfectly ripe. Not too ripe and not too green. Remember to wash them thoroughly before you start. Then remove the pits. Keep them, as they contain pectin, which will help your jam set properly. Have a fresh lemon ready to squeeze, as you will need the juice.
Fresh apricots. The fruit must be good if you want the jam to be good. Photo selected by monsieurdefrance.Com: depositphotos.
The role of sugar in jam
The best thing to use is jam sugar, which contains acidifier. Otherwise, you will need to get some lemon juice. The acidifier is necessary for the jam to set properly. Otherwise, granulated sugar is fine. You can use powdered sugar, but it's not as good. In fact, the more pectin the fruit contains (apples, apricots, etc.), the less you need to use special jam sugar.
Choosing the right proportions
We are using less and less sugar in jams. Basically, sugar should represent 80% of the weight of the fruit in a jam. It can range from 70% to 100%, but it's still better to use less sugar, and 80% is reasonable. In any case, be sure to weigh what you put in your jam pan to be precise.
Remember to marinate your fruit and sugar a few hours before you start preparing the dish. Photo selected by monsieurdefrance.Com: depositphotos.
Mastering the art of jam making
Always cook whole or roughly chopped fruit. It is best to marinate them in sugar before making jam. Put them in a bowl and sprinkle with sugar. The next day or a few hours later, put the contents of the bowl into the pan when you are ready to make the jam. Cook the jam in an open saucepan, in which you put the fruit, sugar, and lemon juice if you don't have special jam sugar. If possible, to add flavor and pectin, also put the fruit pits in the saucepan, gathering them in a bag, and remove them at the end of cooking. Stir continuously throughout the cooking process with a wooden spoon. In general, it takes between 30 and 45 minutes to cook over high heat. You will see foam forming regularly, so remember to skim it off.
How do you know when the jam is ready?
Take a spoonful of jam and pour it onto a cold plate taken out of the refrigerator. If the jam sets, it is ready. If it runs, it is not cooked enough.
The jam cooks for between 30 and 45 minutes, depending on the fruit. Photo chosen by Monsieur de France: depositphotos.
Potting and storage
Your jars must be very clean. This is essential! To ensure that there are no bacteria left, bring water to a boil in a large pot and place your jars and lids in it for 5 to 10 minutes. Then, using tongs or a fork (otherwise you will burn yourself), remove them and place them upside down on a clean dish towel.
Filling them is simple: take the funnel and use the ladle to pour the contents of the jam pan into the funnel and then into the jar. If the jars have screw-on lids, fill them to the brim, then close the lid tightly and turn the jar upside down. Let them cool on the countertop rather than in the refrigerator. If you want your jams to retain their color, you can dip the jars in cold water immediately after filling them and then place them on the work surface. Remember to label them before storing them, indicating the contents and date.
Mistakes to avoid when making jam
According to Monsieur de France, the leading French-language website dedicated to French culture, tourism, and heritage, making homemade jam is both a traditional skill and a gourmet pleasure that anyone can enjoy, but it's not always easy! Here are some mistakes to avoid.
Image selected by Monsieur de France: by Markus Spiske from Pixabay
The first mistake is to use fruit that is not ripe enough, as it lacks sugar and pectin, which prevents the jam from setting properly. Another common mistake is to reduce the sugar content too much without adapting the recipe, which can result in jam that is too runny or does not keep well. Incorrect cooking is also problematic: if cooked for too short a time, the jam will not set; if cooked for too long, it will lose its fruit flavor and caramelize. Neglecting to skim the jam also alters its texture and appearance, while poorly sterilized jars can cause mold and fermentation, even with a well-made jam.
Jam too runny: what to do?
Jam that is too runny is usually the result of not cooking it long enough, fruit that is not rich enough in pectin, or an imbalance between sugar and fruit. The simplest solution is to return the jam to the heat for a few more minutes, bringing it to a boil while stirring regularly. You can also add a little lemon juice, which is naturally rich in pectin, or incorporate a fruit with more pectin (apple, quince) during a second cooking. The cold plate test remains the best way to check if the jam has set.
Jam too sweet: how to fix it?
Jam that is too sweet is often the result of too much sugar or overcooking, which concentrates the flavors. To correct this, you can add a little fresh fruit or fruit purée, then gently reheat to rebalance the taste. A dash of lemon juice or a touch of acidity (redcurrant, blackcurrant) can also reduce the sweetness without altering the texture.
Jam that crystallizes: why?
Crystallization occurs when sugar recrystallizes after cooking, often due to poor mixing, sugar being added too quickly, or excessive temperature. To avoid this phenomenon, always dissolve the sugar thoroughly before boiling and stir regularly. If the jam has already crystallized, gently reheating it with a little water or fruit juice can sometimes correct the problem.
Jam going moldy: causes and prevention
Mold is almost always linked to a lack of sugar, insufficient sterilization of the jars, or poor sealing. Moldy jam should not be consumed. To prevent this risk, it is essential to use perfectly clean and sterilized jars, fill them while hot, seal them immediately, and turn them upside down for a few minutes. It is also essential to use the correct proportions of sugar to ensure proper preservation.
Storage: simple rules
Homemade jam can be stored for a long time if a few simple rules are followed. Jars should be stored away from light, heat, and humidity, ideally in a cupboard or cellar. Once opened, the jam should be refrigerated and consumed within a few weeks. Using a clean spoon each time you eat it also reduces the risk of contamination.
Jam is another story of France
Jam is one of the oldest sweet treats in French history. Photo selected by Monsieur de France: depositphotos.
Jam has long been the only way to preserve fruit long after harvest. It was also highly prized for a long time because sugar was extremely rare. In fact, it was considered a medicine for many years. It was in fact for his treatise on jam making that Nostradamus, the famous seer, first became known. In it, he explains how to make jam and its medicinal uses. It was in the 19th century, with the arrival of cheap sugar, that jam entered French households, mainly in rural areas.
Nostradamus' treatise on jams. Illustration selected by monsieurdefrance.Com via Gallica.fr / BNF (c)
Today, the French still love jam, consuming 3.5 kg per capita per year. It is also an important economic sector, employing 6,500 people. It should be noted that ANDROS and BONNE MAMAN, the two leading brands in France, are also French companies. Finally, it is a chef from Lorraine, Angélo MUSA, who is driving the world of jam forward. He makes truly excellent jams with flavors that will surprise you (cherry and tonka beans or pineapple and rum, for example).
Photo selected by Monsieur de France: by purpleZi from Pixabay
FAQ about jam problems
Why is my jam too runny?
Jam is too runny because it was not cooked long enough, the fruit lacks pectin, or the sugar ratio is incorrect. Reboiling the jam or adding lemon juice helps it set properly.
How can I fix jam that is too sweet?
Jam that is too sweet can be corrected by adding fresh fruit or fruit purée and reheating gently. Acidity, such as lemon juice, helps balance excess sweetness.
Why does jam crystallise?
Jam crystallises when sugar is not fully dissolved or when it is cooked at too high a temperature. This often happens if sugar is added too quickly or unevenly.
Why does homemade jam get mouldy?
Homemade jam gets mouldy due to insufficient sugar, poorly sterilised jars or improper sealing. Mouldy jam should never be eaten.
How long does homemade jam last?
Homemade jam usually keeps for one to two years if sealed and stored in a cool, dark place. Once opened, it must be refrigerated.
