Cooking can be a form of therapy and means of communicating and self-expression, for everybody, not just chefs. Here are four DIY jam recipes to sweeten up your day. mentalhealthawarenessmonth MentalHealthMatters diyjam culinarytherapy
FOR MANY, JAM evokes a sense of home: weekend PB&Js, grandma’s sweet concoctions, liquid summer in a jar. For jam maker V Smiley, it also means homecoming. Five years ago, Smiley came back to her family’s farm in Vermont to start V Smiley Preserves, her fruit preservation project, after years spent away. What took her so long?
Jam making isn’t for the impatient. Turning fresh fruit into perfectly gooey, delicious preserves takes time, and time is a key factor in Smiley’s life. When she was young, it took her some time to fully realize she was gay, and to come out to her family. While her mother had an easier time adjusting—“She has less space between her heart and her brain,” Smiley explains with charming simplicity—her father had a much harsher reaction. Smiley had to leave home.
Equipment Silicon spatula, scale, 11½ qt. copper preserving pan*, canning jars or sterile glass jars with lidsHabanero Raspberry Honey Jam Add a little heat with a single fresh or dried whole habanero pepper, prepared like this: starting at the pepper’s tip, cut it in half lengthwise stopping about ¾ of the way up so it remains intact.
Add the whole pepper, including stem, when you add the lemon juice. Remove pepper right before you jar your jam. Raspberry Lime Honey Jam Once your jam is finished and skimmed for foam, using a fine microplane, zest 3 smaller limes into the jam, add the juice of 1 lime, stir, and jar. Raspberry Rose Honey Jam Once your jam is finished and skimmed for foam, add 2 to 3 tsp. rosewater to taste; stir.
*If you don’t have something this large/wide in your kitchen, that’s fine! Just halve the recipe. The best cookware for jam making is copper followed by enameled cast iron followed by stainless steel. Avoid aluminum, it can discolor acidic food.Header collage by Aeva Karlsrud; background: Unsplash/Amy Shamblem; portrait: Dennis Welsh; jars: Elisabeth WallerThis article originally appeared in the Summer 2020 print edition of BUST Magazine.
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