Many commercial companies use more sugar — half the weight of fruit in sugar — so this recipe will yield a slightly less-sweet jam. Once I weigh the sugar, I divide that number by three.

When making fruit jam, which is technically small chunks of fruit cooked with sugar, stone fruit works well because the fruit is soft enough to break down during cooking while also retaining some ...

These glorious months of raspberries and peaches, blackberries, plums and nectarines inevitably lead me to making jam. I can’t leave a farmers market without pounds of ripe fruit destined for ...

And finally, a way to preserve summer fruit to enjoy all winter long: a blueberry-ginger jam. It’s quick and easy to make, and you can use any type of local fruit as a substitute for the berries.

go to waste. The jam I make is fruit-forward, not overly sweet, and only takes 45 minutes to make—who said jam was an all-day project? All you need is fruit, sugar, lemon juice, and clean jars.

The proportion of fruit in the jam must be at least 40%, ensuring that the taste remains rich and authentic. As the mixture is cooked, the temperature is carefully controlled to achieve a ...