Jam On: The Universal Jam Recipe

| 2/9/2016 11:52:00 AM

Tags: jam, fruit, recipes, canning, food preservation, California, Kevin West,

Rhubarb Strawberry Jam 

It was spring of 2008, the strawberries were gorgeous and cheap at the farmers market, and I got carried away. When I came back to my senses, I was walking home with an entire flat—nearly 10 pounds—of strawberries. I realized there was no way to use them all before they spoiled, and I remembered my Tennessee grandmother’s strawberry jam. She was gone by then, and I didn’t have her recipe, but I was a confident cook. So I went into the kitchen with a box of powdered pectin and a bucket of sugar and finished hours later with...an inedible candied mess.

I spent the rest of that year learning the basics of how to preserve—not just jam, but also pickles, relishes, boozy fruit, sauces, canned tomatoes, and all the rest. The next year I became certified as a master food preserver through the University of California Cooperative Extension. I started a blog, Saving The Season, to document my ongoing experiments. And eventually I wrote a cookbook called Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving. Since then, I’ve taught preserving around the country, including regular stints at the Institute of Domestic Technology in Los Angeles and guest lectures at the Culinary Institute of America and the International Culinary Center.

Lessons Learned from Years of Canning

Seven years and nearly 4,000 jars later, my big takeaway is that home canning is easy, simple, cost effective, and deeply pleasurable. The prime goal of my book and teaching is to encourage people to add a little preserving to their kitchen life. Almost any home cook already has the skill and the equipment to start—home canning is just home cooking by another name.

When I was growing up in the South, households across the social spectrum would “put up” a few preserves every summer: canned tomatoes, bread-and-butter pickles, chow chow relish, peach preserves, wild blackberry jam. For most people, home canning had less to do with absolute necessity than with taste and tradition. I would compare it to baking a pie from scratch: you may not do it every day or every week, but for people who like to be in the kitchen, it’s a great way to spend an occasional Saturday afternoon. And unlike with a pie, you’ll enjoy the results of your home canning work for weeks and months to come.

In later posts for this series, Home Canning 101, I’ll explore single topics including: food safety and botulism, proper canning techniques, pickling, fermenting, the role of sugar in sweet preserves, pectin, preserving with alcohol, pressure canning, large-batch projects, marmalade, and much more.

3/14/2016 9:52:57 AM

you can do this in a microwave in a very similar manner--you won't save time, but will confine the splatter to a small area. :-) I use a glass 5x9 loaf pan and add in a bit of butter or oil to stop foaming.stop the process to stir after about 8 minutes.. otherwise, cook until it passes the gel test or about 220 degrees on an instant read thermometer. either way,yum!

8/17/2015 1:19:39 PM

Shari, I was wondering the same thing! I am new to canning, so I consulted the Ball guide. It follows this same guideline for acidic fruits, but with skimming foam off the top & processing in a bath for 15 mins for pints. Increase the timing of course if you are at higher altitudes.

7/6/2015 10:13:17 AM

Can this be processed in a water bath canner for longer shelf life?

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