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Jams & Jellies

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

“Preserving connects you to a particular place and moment in time, whether it’s the memory of a sunny afternoon spent picking strawberries or the scent of warm peaches simmering on a summer morning.”

REBECCA COURCHESNE

Jams are straightforward: cut-up or crushed fruit is combined with sugar and lemon juice and heated to activate the fruit’s natural pectin, which is what makes the mixture jell. The best jams are brightly colored and flavored and have a soft consistency that spreads easily. Berries—especially strawberries and raspberries—are the rock stars of the jam world, but stone fruits like apricots, peaches, and plums are popular players, too.

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