7 Tips To Store Homemade Jams and Preserves at Their Best

Spring and summer are the best times to prepare jams and preserves, naturally with seasonal fruit: we have many types of fruit available, more or less watery, more or less sugary. We talk about jams in most cases but it is not entirely correct: by law, in fact, jams are made only with citrus fruits, while all the others should be called marmalades. But, leaving aside the official wording, preparing jams you can enjoy your favorite fruit all year round: the process is very simple, you just need to pay attention to a few steps. Here they are:

1. Fruit

Regardless of the type of fruit used, in fact, it is important to always choose the ripest one, which reaches the right degree of cooking more quickly. However, if there are slightly bruised or dark areas, these should be discarded.

2. Proportions.

The correct proportion for jams is 1:1, that is, one kilo of sugar for every kilo of fruit, net of peels and seeds. But this also varies based on the fruit chosen: for example, if you are preparing a jam of melon, peaches, figs or persimmons, which tend to be sweeter, the amount of sugar can be reduced by up to half for each kilo.

3. Thickener.

Many types of fruit already contain pectin, a substance that acts as a thickener and gelling agent, while for others it is necessary to add it. In this case you can buy the powdered one sold at the supermarket or you can decide to prepare it at home.

4. The Pots.

Jam has quite a long cooking time: for this reason it is important to use a pot with a double bottom, better still if copper, which holds the heat perfectly without burning the fruit.

5. The Saucer Test.

To check if it has reached the right level of cooking, do this test: pour a spoonful of jam onto a saucer and then tilt it. If it stays still or goes down very slowly, it means it is ready; if it “runs away” you will have to continue cooking a little longer. Keep in mind that when it is cold it will tend to firm up a little more.

6. Filter.

If the fruit contains seeds, such as strawberries or kiwis, it is preferable to filter the mixture. To do this, use a fine mesh strainer and a wooden spoon: let the pulp fall while mixing the fruit and you will obtain a smooth and velvety jam.

7. Jars

Choosing the jars in which you store it is another fundamental step to making jam at home: use clean, sterilized and above all perfectly dry glass jars. The condition of the lids is also very important: check that they are in excellent condition, without signs of wear and above all intact. Jar your jam and then close, turn the jar upside down until it has cooled. In this way the air will come out and the vacuum will be created.

Why is it important to turn the jars upside down once filled? To facilitate the formation of the vacuum and enjoy a jam in complete safety. Transfer the jam when it is still hot and leave them upside down until completely cooled; at this point make sure that the lid is well taut and not rounded in the center: it is important that, when pressing, you do not hear the "click clack" of the lack of vacuum.