Our best tips for making homemade jams every time!

Are you tired of turning your strawberries into sweet soup or your apricots into reinforced concrete? You are not alone! Jam is a bit like cycling: it seems simple until you start. But rest assured, after reading this article, you will finally be able to impress grandma with YOUR jars (and not those from the hidden supermarket in the closet). 

1. Prepare your equipment well: the arsenal of the perfect jam maker 

Even if making jam is not heart surgery, a minimum of equipment is still necessary. Think of your future mission like that of a superhero: you need your equipment! 

The essentials: 

The little extra that changes everything: A ladle, skimmer and funnel will make your life much easier when filling. Because a kitchen repainted with strawberry jam is pretty for 5 minutes. 

2. Choose quality fruits: neither too green nor too ripe 

It’s THE star of your recipe, so don’t skimp! Your fruit should be ripe, but not transformed into compote before it even reaches the pan. And good news: “ugly” fruits are perfect for jam! Less expensive and just as delicious, they deserve a second chance. 

The trap to avoid: Fruits that are too green will result in a bland jam (they have not had time to develop their aromas). Conversely, overripe fruit risks giving you runny jam that stubbornly refuses to set. 

Chef's tip: Mix some firm fruit with your ripe fruit to find the perfect balance between texture and taste. 

3. Don't neglect pectin: the secret to a jam that holds up 

Pectin is what allows your jam to set. Without it, you will get a delicious... fruit syrup. Some fruits naturally contain a lot, others much less! 

Another option: use special jam sugar, enriched with pectin, to be sure to obtain the desired texture. 

4. Stir regularly but not continuously: the art of the happy medium 

Be careful, this is where things get tricky! Don't fall into the trap of the beginner who frantically stirs his jam as if he were beating eggs. Stirring constantly prevents the jam from setting properly. But do nothing at all, and presto, it attaches to the bottom! 

The winning technique: Lively but short cooking, with regular but spaced spoon strokes. Think of it as a waltz rather than a marathon. Overcooked jam becomes too thick and loses its taste; not cooked enough, it remains liquid like a syrup. 

5. Skim for a pretty jam 

To begin with, what is skimming? While your jam cooks, a white foam will form on the surface. It can be composed of several things: trapped air, impurities present in the fruit, pulp residue, etc. 

Although this step is not obligatory, it will significantly improve the quality of your jam, especially on fruits containing little pectin which tend to produce a lot, such as strawberries, rhubarb or raspberries. 

You can skim off at the end of cooking just before potting. To do this, take your skimmer (or failing that a large spoon, but it is less practical) and remove the foam present on the surface. 

By removing the scum from your jam, its color will be brighter, the general appearance will be cleaner, but above all you will reduce the risk of fermentation and mold inside your jars! 

6. Dare to make creative associations: room for imagination! 

Once you have mastered the basics, let go! It's your time to become a jam artist. Some ideas to inspire you: 

The combinations are endless, so let your gourmet creativity speak! 

7. Test the hold: the cold plate technique 

The moment of truth! To know if your jam is ready, use the ancestral plate technique: 

Simple, effective, and it’s worked for generations! 

8. Store your jam properly: the home stretch 

You're almost there! Don't waste all your efforts now. Take out your clean jars and your clids newfs, and choose your method according to the type of fruit used. 

For acidic fruits (pH < 4.5): citrus fruits, red fruits, etc. Use the auto-pasteurization method: 

For low acid fruits: apricots, peaches, etc. Heat treat after filling (refer to your recipe for the time required). 

The crucial tip: Sterilize your jars just before filling them so they are still warm. A cold jar + boiling jam = risk of thermal shock and exploding jar. Not glamorous. 

Then store your precious jars in a cool, dry place away from light. And wait at least 24 hours before tasting (yes, we know, it's difficult). 

Summary: The 8 commandments of perfect jam 

FAQ: Your most frequently asked questions 

How long does homemade jam last? Well prepared and unopened, jam can be kept for 1 to 2 years in a cool, dry place. Once opened, consume it within 3 to 4 weeks and store it in the refrigerator. 

Can we reduce the amount of sugar? Yes, but be careful: the sugar is not only there for the taste, it also helps with preservation and setting. Use special “low-fat jam” sugar or add agar-agar to compensate. 

My jam hasn't set, what should I do? Don't panic! Return it to the pan, add lemon juice and gelling sugar, then cook it for 5 to 10 minutes. 

Should you peel the fruit? It depends! For fruits with thin, edible skin (strawberries, raspberries), this is not necessary. For thick-skinned fruits (peaches, apricots), this is preferable for texture. 

Now that you have all the keys in hand, all you have to do is get started! And don't forget: even a failed jam is still edible (on toast, in yogurt, or diluted in sparkling water). Happy jam everyone! 🍓🍑🍒 

Find our best recipes for you inspirer here:  

• Strawberry jam
• Cherry jam
• Rhubarb jam
• Apricot jam
• Orange jam