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 thicken jam after cooking? ›
5 Ways to Thicken Homemade Jam
- Just wait. You've followed the recipe and even tested the jam for thickness by smearing a bit of the cooked jam on a cold spoon straight from the freezer, but it still looks runny in the canning jars after processing. ...
- Add chia seeds. ...
- Cook it again. ...
- Add pectin. ...
- Cook it in a low oven.
Whisk overcooked jam with vinegar, mustard, and tomato sauce to make Sweet and Tangy Barbecue Sauce. Beat some into buttercream frosting and spread on cupcakes. Use it to make muffins, including Peanut Butter and Jelly Muffins. Melt jam in the microwave and brush it over a freshly baked pound cake or bar cookies.
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.
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. This rule applies to all jams, jellies, pickles and chutneys.
How to fix a jam that didn't set up? ›
Mix cornstarch with water to create a slurry, then add it to the jam mixture. Bring it to a boil, and the jam should thicken almost immediately. 3. Try commercial pectin.
How runny should jam be before canning? ›
1) The Saucer Test
Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!
How do you loosen over cooked jam? ›
How to Fix Overcooked Jam Ideas. If it isn't scorched though, here are some ideas to try: Slowly heat it in the microwave a few seconds at a time and then use it as usual. If it is still too thick, add some water while heating it in the microwave and then use it as a delicious and unusual pancake or ice cream syrup.
Can jam be cooked too long? ›
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.
What to do after making jam? ›
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.
It should be boiled rapidly since long, slow boiling destroys the pectin in the fruit juice.
Should you stir jam when cooking? ›
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 long do you boil jam before it sets? ›
Every recipe is different and some preserves will start to set after only 3-5 minutes where as other preserves may take 15 minutes or even longer so it is very important that you start testing for the setting point early so that you avoid over cooking your preserve.
Can I leave homemade jam out overnight? ›
Jam and jelly will deteriorate quicker when stored outside the fridge. This is especially true if the ambient (air) temperature is high, which can cause rancidity or separation of ingredients.
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.
How to fix a jam that set too hard? ›
Warm the jam gently and add tablespoon or two of water to help to loosen up the mixture. It is difficult to give the exact amount of water as the size of jars vary and the level of set can be different, but aim for a consistency that is just slightly thinner than the warmed jam.
What is the thickening agent for fruit jam? ›
Pectin is often used as a thickener in cooking and baking. It is a natural polysaccharide (starch) product extracted from fruits and is commonly used as a natural thickening and setting/gelling agent that shouldn't affect the taste or smell of your recipes.
Can you thin overcooked 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 do you thicken jam without cornstarch or pectin? ›
The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.
