This time of year as the tsunami of produce arrives, it is time to think of the future in addition to the present. Preserving that summer bounty is crucial to eating year around local food. In addition to freezing berries and this year, peaches, I also make jam.
Our jam is maximum fruit with minimum sugar, and pectin. I searched for the recipe that gave me the least amount of cooking time and additional ingredients. My goal is the cleanest fruit taste. After one season of experimenting , organic sugar yields better flavor. Organic lemon juice is a clearer, cleaner flavor. And the least amount of pectin yields a spreadable, not jello like jam
And so the season begins.
