jams

Jam is a fruit preserve made by cooking fruit with sugar until the mixture thickens to a spreadable consistency. It typically uses crushed or chopped fruit and may include pectin or acidity to help it set. Unlike jelly, which is made from fruit juice, and preserves, which contain larger pieces, jam is usually uniform in texture.

Common ingredients are ripe fruit, sugar, lemon juice, and optional pectin. Pectin helps gel, while acid assists setting. Preparation involves washing and mashing fruit, cooking with sugar, and simmering until the mixture thickens. The jam is then poured into sterilized jars and processed or stored refrigerated depending on method and safety guidelines.

There are many varieties, including strawberry, raspberry, blueberry, and citrus jams. Regional specialties may include marmalades, which incorporate citrus peel. Texture ranges from smooth to chunky, depending on fruit and processing. Jams are commonly used as spreads on bread or toast, as fillings in pastries, and as flavor enhancers in sauces.

Storage and safety: Proper canning makes jam shelf-stable by reducing water activity and suppressing microbial growth. Use clean equipment, ensure airtight seals, and follow tested processing times. Unopened jars kept in a cool, dark place can last many months; once opened, refrigerate and consume within weeks. Signs of spoilage include off odors or mold.