This story is a component of the feature “Seasons of Preserves: Stone Fruit,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.”
Don’t worry: Making jam does not equal having to can it. Once your jam is done, you can simply store it in the refrigerator for a long time and not worry about it spoiling. I pour it into small jars, cover them with lids and let them cool to room temperature. Once the jam cools, you’ll be able to see its final texture. If it’s too loose, you can always cook it more or simply refrigerate it, which will firm it too. If it’s too firm-set, you can loosen it with a spoonful of hot water until it’s the consistency you like. Jam-making, after all, is a controlled evaporation of water, so if you accidentally take too much out, you can always add a little back in.
If you don’t have jars or other glass containers, allow the jam to cool in the pot, then transfer it to an airtight container and store it in the fridge. As long as you don’t mix peanut butter into the container of jam while double dipping with your knife, which could contaminate the jam, it will last in the fridge for months, or at the very least, as long as it takes for you to eat it.
FAQs
Once your jam is done, you can simply store it in the refrigerator for a long time and not worry about it spoiling. I pour it into small jars, cover them with lids and let them cool to room temperature. Once the jam cools, you'll be able to see its final texture.
How do you salvage overcooked jam? ›
If it's still too thick, add some water while heating in the microwave, and then use it as an unusual pancake or ice cream syrup. (Where else but at home could you find orange marmalade ice cream sundaes?) Whisk overcooked jam with vinegar, mustard, and tomato sauce to make Sweet and Tangy Barbecue Sauce.
How do you thicken jam after cooking? ›
If you've made jam and waited for it to cool, but it is still runny, pour the jam back into a saucepan and bring it back to a boil. Boil until the jam starts to reduce and therefore thickens.
How do you process cooked jam? ›
5 Steps to Easy Canning and Preserving Fruit
- Wash and cut fruit.
- Sanitize jars (leave lids face up on a clean surface).
- Cook fruit until it sets.
- Fill warm jars with hot jam.
- Close the jars and process them in a water bath.
As soon as the preserves are spooned or poured into the sterilised jars or bottles, they must be correctly sealed to prevent deterioration. Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot.
How do you rescue burnt jam? ›
One could consider diluting the burnt jam with water and re-cooking it to the correct consistency, or creatively repurposing the jam by incorporating it into glazes, marinades, or baked goods where the bitter notes may be less pronounced.
What happens if you overheat jam? ›
If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.
How to fix a jam that didn't set up? ›
For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
Does lemon juice thicken jam? ›
Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.
Why did my jam get too thick? ›
So if you use pieces of fruit or whole berries, you are actually using less fruit than if it were mashed, or cooked to a mash and then measured, and you will get a firmer jell. Or you may have used more pectin than the recipe called for. For example, if you used Tablespoons of pectin rather than teaspoons.
Pectin can also be destroyed by extended boiling so make jam in a large saucepan (the fruit and sugar mixture should not come more than one third up the side of the pan) so that the mixture boil rapidly, and start testing for setting point fairly early.
Should jam be boiled slowly or rapidly? ›
Boil the jam, don't just slowly simmer—but be careful not to overboil (track your temps!). Going beyond the recipe's target temperature reduces the pectin's gelling strength. Spot-check the jam's temperature correctly.
Why do you turn jars upside down when canning? ›
Inversion Canning
Once secured, the jar is inverted (flipped upside down) and left to cool for several minutes before placed right side up. The thought behind the method is the hot food will sterilize the seal while creating a vacuum by allowing air to escape.
Do you stir jam while it's boiling? ›
5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.
How to tell if jam is done cooking? ›
1) The Saucer Test
You are aiming for a slow descent, not a runny mess. If it runs slow, it's set! You can also let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you've reached your setting point.
Will jam thicken as it cools? ›
Once the jam is done cooking, it may look a little thin, but just remember that it will thicken in the fridge as it cools. For a thicker version (good for fruits that are low in pectin, like blueberries, raspberries, strawberries, and peaches), add a tablespoon of pectin powder.
Can you rescue overcooked marmalade? ›
It all depends on how overcooked it is. If it is barely over cooked, add more sugar and melt it slowly over medium heat while stirring occasionally until everything is well incorporated. If it's not burned or bitter in flavor, it can be turned into orange hard candy and then covered in tempered ch...
How do you fix jam that is too sweet? ›
To try out this two-ingredient trick, add just a pinch of salt and a squeeze of lemon juice, then taste the jam. If it's still too sweet, try adding another squeeze of lemon juice, but hold back on any more salt, since the salt can ultimately make it taste even sweeter, which we don't want.
How do you redo jam that didn't set? ›
For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the jam into a low, wide pan and add the sugar and pectin combo. Stir until the sugar and pectin has dissolved.
How do you fix candied jam? ›
It can be saved with a gentle rewarming to melt all the crystals. Either heat over the stove or even just in the microwave, depending on the quality of the jam. Also, using a fresh jar that has no buildup of crystals on the walls will further prevent the recrystallization of the jam.
