'Jam' on Serious Eats

The Best Jams and Preserves in the USA

I wondered whether all those cute-labeled jars were just fancy packaging with nothing special within. I asked food pros around the country about their favorite jam makers and started gathering a massive collection. But as I tasted my way through 88 different jams (yes, 88!), I got pretty darn excited about the quality of fruit preserves you can buy these days. We're in something of a golden era: today's jams are better than they ever were before. More

Rustic Apricot Jam

This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh). More

Rich Red Plum Jam

This is a beautiful jewel-red jam with a perfect balance of sweet and tart. Putting half of the fruit through a food mill and leaving the other half in quarters makes for a rustic textured jam. An overnight maceration gives you a head-start on the jamming process. It's a great jam to pair with fresh, creamy cow's milk cheeses like ricotta. More

Jam-Making 101: How to Select the Best Fruit

The first step in making good jam is knowing how to select the best fruit. In the case of jam, though, that doesn't necessarily mean the ripest fruit. In the first part in this jam-making series, we look at how to buy the best possible fruit for jam, with a recipe for summertime blueberry jam as a delicious example. More

Summer Blueberry Jam

This delicious blueberry jam made from in-season summer blueberries, sugar, and lemon juice couldn't be more simple to make. The key is to select the best berries: Namely, a mixture that includes mostly just-ripe berries with a few under-ripe berries as well. More

Strawberry Rhubarb Jam

This rosy jam captures all the joy of springtime into what may be the most perfect preserve of the year. This is a low-sugar jam with a loose texture. It's especially nice swirled into plain yogurt or spread over fresh goat cheese on toast. More

More Posts