- Check for set: To test the consistency, place a small spoonful of jam on a chilled plate and run your finger through it. If it leaves a clear path without immediately running back together, it’s done. If not, continue simmering and retest every few minutes.
- Jar the jam: Once thickened to your liking, remove the pan from heat and carefully ladle the hot jam into sterilized jars. Wipe rims clean, seal with lids, and allow to cool to room temperature. For long-term storage, process in a water bath canner according to safe preserving guidelines.
Serving & Storage
Store the jam in the refrigerator for up to 3 weeks, or up to 6 months if properly canned. Use it to glaze grilled meats, swirl into yogurt or cream cheese, spoon onto crackers with brie, or brighten up your morning toast. It’s also a fantastic addition to holiday charcuterie boards or homemade gift baskets.
For a smoother texture, you may puree the jam before jarring using an immersion blender. For extra flair, garnish the jar tops with thin orange peel twists or a single slice of jalapeño for visual punch.
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