Jam session
Plan to make jam when fruit is at its peak – that way you can enjoy the flavours of fresh produce all year-round. Jams, conserves and marmalades are made from a single or several types of fruit (or vegetables). A conserve is jam made with large pieces of fruit. Marmalade is simply jam made from citrus fruit.
INGREDIENTS
Fruit
The best fruits for jam-making are those with a good balance of acid and pectin, such as grapes, tart apples, quince, citrus and plums.
Fruits low in pectin but high in acid include apricots, pineapples, rhubarb and under-ripe peaches. To increase the pectin content, add 2 tablespoons of lemon juice to each 1kg of fruit used. Or include a fruit that’s high in pectin and low in acid, such as a sweet apple variety. Fruits low in acid and pectin include berries, melons, pears and cherries. They’re not suitable to use singly in jams, and will need the addition of other fruit that contain a balance of acid and pectin.
