If you love jam and you’d really like to try making some yourself, you will be surprised just how easy it can be. Homemade jam is great for preserving fruit that you don’t want to go bad. It is also an excellent way of stocking up for the winter. Homemade jam does not contain preservatives which makes it a far more natural option compared to those you find at the shop. If you have never tried making your own jam, here are some important jam making tips.

Fruit choice

The key to delicious jam making is proper fruit selection. When you think of the jams you usually buy, consider the types of fruit that most appeal to your taste buds. You may enjoy mixed berries, peach jam or even watermelon jam. You can even mix it up if you want peach and apricot jam or strawberries mixed with other berries. Make sure that your fruit is extra ripe but not starting to go bad. You should check each piece of fruit individually to make sure it’s still safe to eat.

Adding sugar

Jam making requires the addition of sugar. Not only does it add flavour, but it also thickens the jam and helps preserve the fruit. You don’t need to add too much sugar if you are planning on consuming your jam within the next few weeks. The longer you need to preserve it, the more sugar you will need to add – within reason of course. You should normally add about 40% sugar to the mixture (in ratio with the amount of fruit) if you are planning on using your jam in the near future. If you want to keep it for several months, you will need to add equal parts sugar and fruit or even slightly more sugar than fruit.

Prepare your jars

Jam making is not just about boiling the sugar and fruit. It’s also about properly preserving the jam you have made. You need to sterilize your jars as well as the lids. They should be washed out properly and you can heat them in the oven for about 5 minutes. Once they are hot, you can turn the oven off and keep the jars inside to keep them warm. This will make it easier for you to pour warm (not hot) jam into the jars without them cracking.

Once you have prepared your jam, poured it into the jars and secured the lids in place, you should allow them to stand at room temperature. You can store them for up to 12 months if they remain unsealed. As soon as you open a jar, you should store it in the fridge.