You know what fruit you want to transform into jam, but how do you know if it's the right level of ripeness?
Bon Appétit recommends using fruit that is ripe, but not past its peak ripeness. Otherwise, the jam will turn out to be a loose consistency. Overly ripe fruit will also not yield as flavorful a jam because it will have lost acid and pectin as it aged. The New York Times concurs that ripe fruit is best for jam, especially pieces that are ripe and juicy. But not too juicy because it will have less pectin than fruit that is slightly underripe.
The best time to get your fruit for your jam, per The New York Times? At the start of that fruit's harvest season just as it is becoming ripe. If for some reason your jam turns out too sweet, help to counter the sweetness with a little acid, advises Bon Appétit. A little lemon juice or a fruit vinegar can be just what it needs. Go ahead and preserve your favorite summer fruit and enjoy it spread on a bagel on a day when you need a reminder of warmer, sunnier days.
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July 22, 2022 at 03:16AM
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How Ripe Should Fruit Be For Homemade Jam? - Tasting Table
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