In Which I Rock
I’m pretty good at doing things myself: I brew beer, sew historical clothing, grind wheat into flour, bake bread from the same flour, make various pickles (including sauerkraut), cook my own food, make my own soap; paint my cabinets; replace my plumbing and so forth. I’d never made jam, for some reason thinking that it’s some difficult task. Inspired by a cookbook I’ve been reading, I decided to make a batch.
Egad, it’s easy. As in, I don’t know why I haven’t been making it all my life. I don’t know why my mother ever bought jam. I don’t know why anyone would buy jam.
Here’s how to do it. First get six cups’ worth of washed, peeled, cored, roughly chopped &c. fruit, berries or what-have-you, three cups of sugar and the juice of a lime or lemon. Mix these together in a pot over medium-high heat until the fruit starts to give up its water and the sugar is completely dissolved. Turn the heat down to medium-low and let cook for at least half an hour. Every fifteen minutes thereafter, pour a bit of the cooking liquid onto an ice-cold plate and refrigerate for two minutes: once it’s gelled, the jam is ready. If it hasn’t gelled at the half-hour point, add in another cup of sugar and cook down for at least another 15 minutes, maybe longer. Seal up in self-sealing jars, invert for at least fifteen minutes, then turn upright, make sure the seals are tight and stow. As long as the jar dimples are sucked in, they’re sealed.
Yes, it’s really that easy. It’s insanely easy. The hardest part is peeling the fruit (which can be helped along by parboiling for a minute, then rinsing in cold water). There’s no reason one shouldn’t have one’s own fresh & pure preserves. My first batch was peach and the second was apricot-pear (I had to add some pear because I didn’t buy enough apricots). They are both stunning.
I looked up the difference between jam, jelly & preserves. It turns out that a jelly is made with fruit juice and sugar; a jam is made with crushed or pulped fruit and sugar; preserves are made with chunks of fruit and sugar syrup. Now you know—and as G.I. Joe taught as, knowing is half the battle.
