It may seem obvious, but to make the most delicious jam, start with the very best tasting fruit. My grandmother told me never to make jam with fruit picked after a rainstorm, as the flavor will be watery. Making jam from fruit harvested at a pick-your-own farm is satisfying on so many levels, the memories of the day stored in the jar along with the fruit. Using only fruit, sugar and lemon juice, my technique relies on a rest period during which a fruity, sugary syrup develops and the fruit plumps. Rebranding is key: Loose jam becomes fruit syrup and can be spooned into yogurt, poured over pancakes, puddled around ice cream or stirred into a cocktail.

Source: Washington Post July 27, 2020 14:02 UTC