Jam

Jam is a preservation of fruits with sugar and pectin to provide a semisolid gel consistency. Jam is different from jelly because the fruit is kept in whole pieces or chunks with jam. Jelly on the other hand is strained and only the liquid is preserved. It is used as a condiment for toast, English muffins, scones and a variety of other breakfast foods.

The fruit provides the flavor and texture in the jam. Some vegetables can be made into jams as well, like jalapeño.

Sugar is a large component of the jam making up more than half the volume in standard recipes. There are sugar free and low sugar recipes available.

Pectin is a naturally occurring substance found in fruits. It is causes the jam to solidify. It can be purchased at most grocery stores.

1. Prepare the fruit by cleaning it from pits and stems. If the pits are not easily removed as with cherries, boil them first and then remove the pits by pinching slightly.

2. Read the directions from the pectin box carefully.. Be careful to use the right proportions otherwise the jam will not gel.

3. Using lemon juice helps the jam retain its color.

4. Sterilize all jars and covers in boiling water so the jam will keep for a long time.