If you've never tried your hand at making homemade jam, reading the list of instructions can make it sound like something you never want to do. Actually, it can be downright intimidating. Between the pectin, sterilizing, and risk of giving yourself and everyone you love botulism, the stakes feel high when it comes to canning.
And while yes, all those steps and warnings are a necessary part of making jam, the risk of doing something wrong when making jam is no higher than any other dish you make. Jam making just has a bad reputation these days -- which is probably why only grandmothers (who know how easy it is) and serious home cooks seem to make it anymore. But making jam is one of the easiest things you can do in your kitchen, and one of the best ways to enjoy summer produce all year long.
We're going to to share a couple of key tips to help you through the process, because we think more people should be making jam. After all, why should you settle for overly-sweetened store-bought jam when you can be enjoying your own infinitely-better tasting jam on your morning toast?
Here are a few things you should know for jam-making success:
- Have everything that you will need ready to use. Since things happen a little quickly when making jam, it's nice to have all your tools at the ready.
Use the tips above with any of your favorite jam recipes, or try them on some of our favorites like this apricot jam or this late raspberry jam recipe.
Now that you've made jelly, use it in these dessert recipes.
This story appears in Issue 72 of our weekly iPad magazine, Huffington, available Friday, Oct. 25 in the iTunes App store.