Jams are an amazing way to preserve nature and the changing seasons. Enjoy oranges in summer, indulge in cherry jam in winter. Like pickles, jams were born out of the need to preserve fruit without letting it spoil. The only problem is the amount of sugar added.
Sugar is added not only because it acts as a preservative but also because it thickens the juices the fruit releases. High heat and long cooking times turn the sugar into a thick caramel that helps set the jam.
Usually, such a large amount of sugar isn’t really necessary — not because of sweetness (if that were the case, a tablespoon would be enough) but because some fruits thicken quickly even without so much sugar. Apricots, for example, have flesh so dominant and soft that they thicken easily without much sugar. Cherries, however, release juices that are harder to stabilize.
So how do you solve this? On one hand, you need enough sugar to produce and preserve the jam but not too much. The answer is to add apricot pits or apple cores, which contain natural pectin, a stabilizing agent.
Four jams below preserve the beautiful season we’re currently in: apricots that have just arrived and will soon disappear; cherries starring in every market stand; strawberries at the end of their season — not the firmest but affordable for all budgets; and, of course, the wonderful forest fruits, which are pricier but make a jam that fully captures their flavor.
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Finally, here’s a bonus recipe for a perfect shortcrust dough you can use to make jam bars or butter cookies. For bars, roll out three-quarters of the dough on a rectangular baking sheet, spread jam generously, crumble the remaining dough on top and bake. For cookies, roll out the dough, cut shapes and bake.
Apricot and Vanilla Jam
What you need:
15 ripe beautiful apricots
3/4 cup sugar
Juice of 1/4 lemon
1 teaspoon vanilla paste or the contents of one vanilla pod
How to do it:
Pit the apricots (save the pits for other jams — explanation below).
Cut apricots into 1-centimeter cubes.
Combine all ingredients in a medium pot and cook over medium heat until a wonderful apricot sauce forms, about 10 minutes.
Lower heat to medium-low and cook for 40 minutes or until the jam thickens.
Store in clean jars and refrigerate.
Cherry Jam
What you need:
700 grams cherries
1 1/2 cups sugar
Juice of 1/2 lemon
1/2 cup water
10 apricot pits or apple cores (with seeds)
How to do it:
Pit the cherries using a cherry pitter or a glass or metal straw by pushing the pits out.
Quarter the cherries and place in a medium pot.
Add sugar, water and lemon juice.
Add apricot pits or apple cores, leaving only the center with seeds, and add to the pot.
Cook together for 10 minutes on medium heat, then reduce to medium-low and cook for another hour and a half or until juices start to thicken. Note this jam thickens less than apricot jam but will firm up more when chilled.
Forest Fruit Jam
What you need:
1 container red raspberries
1 container blueberries
1 container black raspberries
2/3 cup water
1 cup sugar
Juice of 1/2 lemon
10 apricot pits or apple cores (with seeds)
How to do it:
Coarsely chop the fruits and place in a medium pot.
Add sugar, water and lemon juice.
Add apricot pits or apple cores with seeds.
Cook together for 10 minutes on medium heat, then reduce to medium-low and cook for an hour and a half or until juices begin to thicken. Like cherry jam, it thickens less than apricot jam but firms up after cooling.
Strawberry and Balsamic Jam
What you need:
1 kilogram strawberries
1 1/2 cups sugar
Juice of 1/2 lemon
2 tablespoons balsamic vinegar
How to do it:
Cut strawberries into small cubes and place in a medium pot.
Add sugar, balsamic vinegar and lemon juice. Cook over medium heat for 10 minutes.
Lower heat and simmer for an hour or until jam thickens.
Shortcrust Dough for Jam Bars or Butter Cookies
What you need:
200 grams cold butter, cut into cubes
200 grams white sugar
400 grams all-purpose flour
1 large egg
4-5 tablespoons water
How to do it:
In a mixing bowl fitted with a paddle attachment, combine all ingredients and mix until dough forms. Flatten, cover with plastic wrap and refrigerate for at least one hour before rolling out and baking.