Jam is made with whole or cut fruit, cooked with sugar until it’s thickened and jammy. Here, powdered pectin is added during the cooking process to help the liquid set into a firmer, wobbly texture, not unlike a slightly looser version of Jell-O.
It’s often made only from the juice of fruits that aren’t suitable for making jam because they never break down don’t contain enough natural pectin (the ingredient that creates that gelled, jammy texture) or have large, inedible, hard-to-remove seeds, like those in Concord grapes. Once the first seal has been broken, new lids must be bought. Jars can be resterilized and reused, but lids can’t. They should have a resealable lid with a rubber seal inside. There are many sizes and styles of jars available, but, whatever you choose, make sure they are suitable for canning - most will indicate such. A cup or bowl of water next to the stove to hold your strainer or spoon will help keep them clean between skimmings. Canning tongs or tongs with heatproof, rubber tips will help you move cans in and out of hot water, and a 2-ounce ladle will help you transfer jam from pot to jar.Ī small, wide fine-mesh strainer is best for skimming the foamy parts of the jam as it cooks, but a flat, wide dinner spoon can also be used. Heatproof, sturdy and easy to clean, wooden spoons are great for stirring jam as it cooks and for breaking up stubborn pieces of fruit. Choose a pot that is wider than taller: More surface area means more even cooking and faster evaporation of moisture. But a heavy stainless steel or coated cast-iron pot also works. It conducts heat more evenly than stainless steel, lessening any chance of burning. If you’d like to make the investment, a copper pot is ideal for making jam.
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