How to make Jam

Now I know what you’re thinking … “Jam isn’t fermented? why is there a recipe for jam on here?” well allow me to explain!

At Freshly Fermented, not only do we look at the health side of fermented foods, and make sure we can provide the most extensive range of starter cultures in the UK, we also love eating fermented food! So sometimes it’s not just about the fermented food, it’s also about what you can add to that fermented food to improve your dining experience. And I can honestly say that Jam is a huge universal application to a lot of the fermented starter cultures we sell on our website!

You can put jam on sourdough, whether it be toast or sandwiches. You can also add it to any of our yoghurt starters, to get a lot more flavour while eating! and on top of this, it’s also a great addition to a cheese board, which I know we don’t sell but maybe in the future, who knows! Jam is more about adding something to the finished product rather than the fermentation process of the product. This is why on Episode 6 of The fermentation Show, I had a go at making some fruit jams, and I must say it is so much better homemade, I don’t think I will ever buy supermarket brands of jam again! … No Seriously it’s that good!

And the best part about all of this? you can use almost any fruit!

So allow me to share with you my Jam recipe, and I truly hope that your jam gives you the same feeling of disbelief that mine gave me!

 

You will need…

1. Fruit of Your Choice.
2. Sugar (Maximum 136g or 2/3 cup)
3. A whole lemon cut in half
4. A Jar (A small jar like these pearl ones!)

 

Step 1.) So the first thing you want to do is cut your fruit up, and remove any unwanted parts of the fruit (Peel, seeds, pits). It doesn’t have to be crazy small but I usually quarter strawberries so try and match that kind of size if you can.

Step 2.) Next, you want to put all of this fruit into a bowl and put 52g (1/4 cup) of sugar in there as well. Mix it around with your hands so that all of that fruit is “seasoned” with that sugar, we’re doing this so that the sugar can draw the juices out of the fruits! after this give your fruit a taste and gauge if it will need more sugar or not! some fruits may be a bit bitter and need a little bit more sweetness to them, but it all depends on how you like your jam! Make sure that if you do add more sugar, you’re mixing it with your hands again!

Step 3.)After you have added the sugar leave it in the bowl for at least 2 hours to allow the sugar to completely draw out the juices of the fruit! you can leave it overnight if you want to, however, I’d recommend sticking to the 2 hours as it keeps it a bit more fresh. Make sure you have a tea towel or some sort of covering over the bowl to avoid pests getting in.

Step 4.) After 2 hours place the contents of your bowl into a saucepan and put it onto a high heat, until it comes to a boil. Once it has come to a boil, squeeze both halves of your lemons into the jam (Make sure that you pick any lemon seeds out of your jam). This will allow the pectins to do their thing and start making your fruit a bit more jammy!

Step 5.) Turn the hob down so the jam is at a simmer, and mash your fruit with a potato masher. this will crush your fruit to allow you to have a smoother jam. Let it simmer for 10 to 15 minutes, and then take a small amount of the jam with a spoon and smear it on a plate to see how the texture is! If it’s still not to your liking, leave it for another 10 minutes and check again!

Step 6.) Once your jam is done, place it in a jar, and wait until it has cooled down completely before putting the jar lid on. After this, store it in the fridge for up to a month!

 

And you have jam, it’s a delicious treat, and as I said goes well with so many of the fermented foods that you may have at home!

For more Fermentation recipes, check out The Fermentation Show! with a new episode every Wednesday at 6 pm how could you resist! Click Here to Check It Out!