Strawberries, plums, apples and more can become a shelf of homemade jam. Here's how to do it simply and safely.
Created by jflgardens.co.uk
There's something immensely satisfying about a shelf of glowing jars, each one a memory of a summer harvest. Jam-making looks daunting but is genuinely simple — a little fruit, some sugar and a reliable method.
Soft fruit like strawberries, raspberries and plums are the classic jams — easy to bring to a set. Fruit naturally rich in pectin, like apples and blackcurrants, makes a reliable set. For low-pectin fruit, add lemon juice, a little commercial pectin, or pair with apples.
Wash and hull the fruit, roughly chop larger pieces, and put it in a big, heavy pan over a gentle heat with the sugar. Low and slow brings the juices out before it boils.
As it bubbles and thickens, skim off any scum from the surface. Cook until it reaches setting point — the classic test is a spoonful of jam on a chilled saucer that wrinkles when pushed, or a jam thermometer reading around 105°C.
Sterilise your jars (same as for pickling — hot soapy water plus heat), fill them while the jam is still hot with a ladle or funnel, and seal immediately. Leaving a little space at the top and wiping the rims helps the lids seal cleanly.
The same principles cover a whole family of preserves — curds, conserves with whole fruit, jellies strained clear, and fruit in syrup or alcohol (a grown-up treat from a glut of plums or damsons). Each is a variation on fruit, sugar and careful heating.
Label and date the jars, store in a cool, dark cupboard, and open jars live in the fridge. A shelf of homemade preserves is a lovely thing to give, and a lovely thing to keep.
From seasonal garden care to a full preserving-style overhaul, the JFL Gardens team works across Surrey and London.
