Jam and preserve tips from the community

Anyone who's spent any time making jams and preserves knows that there's no one way to get the job done. Everyone has their own methods, whether they learned them from a book or from their grandmother. I asked the Punk Domestics what their favorite tips and tricks were.

One technique that bubbled up more than once was for a pectin-free three-day cooking method (courtesy of girlmonk), using a relatively small sugar-fruit ratio. Borne out of necessity as the volume of ripe fruit exceeded the amount of free time, jammers mix the fruit and sugar with some lemon juice and let macerate for the first day. The jam is then brought to the simmer over two consecutive days, then canned as per normal. (Bonus tip: Drain off excess juices on the third day to get a good gel.) I was recently given a large quantity of plums at a time when my time was choppy, and so I can attest this method works. The repeated heating seemed to help break down the fruit, and the short simmering times helped retain a brighter, fresher flavor.

Amy reminded us always to add a bit of butter to reduce foaming, and Scott noted that, when using pectin, one should never cheat on the one minute at full rolling boil, lest it not set. (Note that pectin sets at 220-222ºF; when in doubt use a thermometer.) To that end, avid canner Shae advises not to over-stir your jam while it's cooking. "Every time you stir, you lower the temp and your fruit stays longer on the heat. Now I stir only enough to keep my fruit from burning or sticking."

Facebook fan Caroline likes to infuse her sugar with vanilla, lemon zest or even lavender prior to using it in jams for greater depth in flavor. For lavender, tie it up in a cheesecloth sachet buried in the sugar for a day or two, and add the sachet to your jam as well. Thanks to Sarah Gilbert, we also know that you can use about 1/3 as much honey or maple syrup as sugar, though the color and texture will be different.

Talking of which, sugar-fruit proportions seem to be all over the map. I've seen, and used, recipes that called for 4:1 sugar-fruit ratios by volume, but have shied away from such sweet jams more recently. Of late I've been using a 1:1 ratio by weight, to good effect. However, everyone who cast a vote of confidence for the three-day method called out lower ratios yet. One called for 6 lbs fruit to 4 c. sugar; Jayne and Véronique recommend one part sugar to two fruit by weight. For plums from his tree, Marc's been using 3 c. sugar to 4 c. fruit pulp. 

Finally, Facebook fan Teresa has one last critical tip: Try not to eat all the blueberries that are meant for the jam. Truly, words to live by.

What are your favorite tips when making jam and preserves?