A perfect way to preserve fresh summer fruits
Do you know that old fruits don’t make good jams? The fruit’s pectin ought to be at the highest level when the fruit is just slightly under ripe in order to produce the right jam consistency. Below are some tips for making blueberry jam.
1) Use 60% sugar.
Sometimes I like cutting down on sugar but when it comes to jam making, it’s important to get the proportion of sugar right. An interesting fact about British standard of jam making, anything less than 60% cannot be classified as jams; they have to be labelled as conserves. This is what set the British jams apart from the rest of the world. Generally you can make jam with 50:50 fruit to sugar ratio but in my experience, I get a more consistent result and higher chance of avoiding runny jams if I use more sugar than fruits.
When we made our last jam, we used 5 cups of blueberries to 3 cups of sugar and it worked! What’s interesting about American cooking is most things are measured in “cups”. Cups are very convenient but strictly, they are not accurate and cannot be used for sensitive recipes.
2) For perfect jam – add lemon juice.
Lemon juice provides an acidic environment that helps the jam to set. In this particular recipe, we added just 2 tablespoons of lemon juice to 5 cups of berries boiled with 3 cups of sugar.