The first step in making good jam is knowing how to select the best fruit. In the case of jam, though, that doesn't necessarily mean the ripest fruit. In the first part in this jam-making series, we look at how to buy the best possible fruit for jam, with a recipe for summertime blueberry jam as a delicious example.
Editorial ProcessThe first step when making delicious jam is knowing how to select the best fruit: riper isn't always better. .When summertime rolls around, I can barely keep up with the bounty of fruit. If I had it my way, I'd stand by my backyard apricot tree or the irresistible cherries at the farmers market and just eat my fill. But what about all the fruit I can't devour on the spot? Enter: jam.
The bag contained five pounds of blueberries, not huge and globular and even-colored and begging to be popped into your mouth by the handful. Instead, these were small and a mix of both intensely sweet and tart berries, a rainbow in the indigo-to-fuschia spectrum. After I sorted out the few that were too soft or wrinkled, I had well over three pounds of what I then realized were the perfect jamming berries.
Once everything is cooked together, you won't notice the under-ripe berries, since their flavors will blend with the riper berries and balance out.
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