The Two Cooking Methods for Making Jam

Ingredients

Fruit: Use fresh, seasonal fruit. The fruits most commonly used for jams include strawberries, raspberries, apricots, peaches, plums and figs.
Sugar: Granulated white sugar is generally used. The amount of sugar can vary depending on the recipe, but a general rule is to use the same amount of sugar as fruit (a 1:1 ratio).
Lemon juice: Lemon juice helps jams keep and set. As a rule, the juice of one lemon is used for each kilogram of fruit.

For slow cooking (maceration):

A large container for the maceration.
A heavy-bottomed pan for the cooking.

For quick cooking (immediate):

A heavy-bottomed pan for even cooking.
A wooden spoon for constant stirring.

Other items:

Sterilised glass jars: to keep the jam.
Airtight lids: to seal the jars and ensure they keep for a long time.
Jam funnel: to pour the hot jam into the jars without spilling.
Jam thermometer (optional): to check the temperature of the jam during cooking, or the cold plate test

In short, the basic ingredients stay the same for both cooking methods, but the preparation time and the tools used can vary slightly. Make sure you choose high-quality fruit and follow the instructions for each method carefully to get the best results.

Instructions

Slow cooking (maceration)

Slow cooking relies on a period of maceration of the fruit with the sugar before cooking. This allows the fruit to soak up the sugar and release its juice, which gives a jam that is rich in flavour and in texture.

Steps:

1. Preparing the fruit. Wash and prepare the fruit (peeling, stoning, etc.). Cut it into pieces if necessary.

2. Maceration: In a large container, mix the fruit with the sugar. You may add a little lemon juice to help it keep and set. Cover and leave to macerate for several hours, or even overnight. This step allows the sugar to penetrate the fruit and draw out its juice.

3. Cooking. Transfer the mixture to a large pan. Cook over a low heat, stirring regularly so that the fruit does not stick to the bottom. The cooking can take between 30 and 60 minutes, depending on the water content of the fruit and the consistency you want. Skim off the foam that forms on the surface. Test the setting by dropping a little jam onto a cold plate: if it sets, the jam is ready.

4. Potting. Pour the jam into sterilised jars while still hot. Close the jars tightly and turn them upside down to create a vacuum, then leave to cool.

Quick cooking (immediate)

Quick cooking consists in cooking the fruit and the sugar together over a shorter period. This method is ideal for preserving the bright colour and the fresh aromas of the fruit.

Steps:

1. Preparing the fruit: Wash and prepare the fruit as for the maceration method.

2. Immediate cooking: In a pan, mix the fruit with the sugar and a little lemon juice. Cook over a high heat, stirring constantly so that the mixture does not burn. The cooking must be quick and intense, between 10 and 20 minutes, depending on the fruit used. This method calls for constant attention, to avoid burning the mixture and to guarantee a good set. Skim off the foam regularly.

3. Setting test and potting

Test the setting in the same way as for slow cooking. When the jam is ready, pour it into sterilised jars. Seal tightly, turn the jars upside down to create a vacuum, and leave to cool.

These two methods give delicious but different results. The maceration method produces a jam that is rich and deep in flavour, whereas quick cooking preserves the freshness and the colour of the fruit. Choose the method that best suits your needs and your taste.

The method is chosen according to the fruit: maceration suits strawberries and figs, quick cooking suits apricots and mirabelle plums.

These two methods are not only for jams: our chutneys and confits rely on the same cooking logic, applied to fruit worked in a savoury register, and our spreads on an even shorter cooking. Discover all our artisanal jams, or build your made-to-measure gift box to taste several of them.