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Jennifer Latham

Jennifer Latham

contributor

Compulsive collector of heirloom seeds and pulp paperbacks. Lover of landrace grains and oddball bean varieties. Raised by wild birders.

Present bread baker at Bar Tartine in San Francisco. Past pastry at Bar Tartine and Summer Kitchen. Baking all over California and beyond.

  • Location: Oakland, Ca
  • Favorite foods: Anything out of the garden or fresh out of the dirt. Bread right out of the oven. Potlikker. Sauerkraut. Chocolate.
  • Last bite on earth: pie.

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

Jam-Making 101: How to Select the Best Fruit

Thanks, lemonfair!

The same concept holds true for all fruit; the most important thing is to choose fruit that is *just ripe*, and if one or two of those peaches are a little extra firm it will only help the flavor and texture of the jam.

Best of luck!