Culinary Archives - Gloria Ferrer

Combine the fruit, sugar, citric acid, and salt in a wide, heavy-bottomed pan. If time allows, let the mixture macerate for 30–60 minutes.
Bring the mixture to a lively boil. Continue cooking, stirring occasionally at first and more frequently as it thickens.
As the water evaporates, you’ll notice the bubbles change. They become larger, glossier, and slower, and the jam begins to coat the spoon.
Begin checking for doneness after about 15–20 minutes. Spoon a little jam onto the chilled plate and return it to the freezer for 30 seconds. Push it gently with your finger. If the surface wrinkles instead of immediately flowing back together, it’s ready.
Remove from the heat and skim off any foam if desired.

For immediate enjoyment, spoon the jam into a clean jar, cool completely, and refrigerate for up to 3 weeks.

If you’d like to make the jam shelf-stable, process it using an approved boiling-water canning method.

Taste the fruit before you begin. Every harvest is different, so adjust the sugar to suit the fruit, not the recipe.
Leave the skins on. They add beautiful color, extra flavor, and save you a lot of work.
Once you understand the basic formula, you can make delicious jam with peaches, plums, apricots, berries, or a combination of your favorite seasonal fruit.

Gloria Ferrer