Jam

Jam recipes capture summer berries and fruit in a thick, sweet preserve that keeps until the next harvest. The section combines classic long-cooked jams, quick five-minute versions, and dense conserves made with pectin or agar.

Jam-making rests on the ratio of sugar to fruit and the cooking time. A classic 1:1 ratio yields a medium-thick syrup with whole berries. Conserves and confiture are cooked down with pectin or agar-agar into a thicker spread suited to cakes, toast and pastry fillings. Five-minute jam works differently: berries are layered with sugar, rested to draw out juice, then boiled briefly – keeping the fresh flavour of the raw fruit.

Types of jam in the catalogue

• Berry jams – whole-berry strawberry, raspberry, cherry with or without stones, blueberry;
• Fruit jams – sliced apricot, plum with the stone, apple with cinnamon, pear, mandarin;
• Citrus and exotic – orange peel jam, mandarin, melon with lemon, fig, royal gooseberry;
• Unconventional bases – cherry tomato jam, pumpkin, zucchini, rose petal, hawthorn;
• Conserves and thick spreads – pectin-set, agar-set, or long-reduced for a dense texture.

A wide enamel pan or copper basin works best – the surface area concentrates the syrup. Hot jam is sealed in sterilised jars. Every recipe on recepty.mobi includes exact proportions, cooking times and step-by-step photography.