Jam recipes near and dear to my spoon…
This time of year my pantry shelves buckle under the weight of stacked empty jam jars. They glistened under the light of the single bulb on the ceiling, and call to me, “Tom, Tom, get a move-on; it’s time to make jam!” So what are my favorite jam recipes these days? Well, it’s all about what is fresh and in season. In May, I start with strawberry – rhubarb, and by October I finished up with late peaches. With canning season in full swing, let me share with you five of my favorite jam recipes. These are keepers in my cookbook of summer. (Click on the jam name to link to the recipe.)
My Five Favorite Jam Recipes
Apricot Alchemy Jam: no less than magic in a jar. Apricots are a fleeting summer fruit, so act quickly when they arrive at the fruit stand or market. This particular jam is a delicious blend of rich flavors—tart and sweet, and as bright as a summer day.
Strawberry – Rhubarb Jam: What I call the “Fred and Ginger” of fruit combinations. This classic jam is the real thing, a medley of early summer goodness, and the perfect pairing of berry and stalk. Of course, pick enough to make a pie, too.
Blueberry – Plum Jam: Summer by the lovin’ spoonful. This is a great jam recipe for the beginner, as plums and blueberries are high in pectin so they set easily, that is they thicken without much effort. The flavor combo is out of this world, too.
Fig and Ginger Jam: A sweet spicy preserve I first tasted in Australia…and have been making ever since. Here’s another jam that sets easily due to the high pectin in the fig, while offering little bits of chew in the spicy ginger.
I hope you like these jam recipes as much as I do. Give ’em a try, and find your favorite.