You can also experiment with spices and other flavorings. I recommend you to make only one or two different kinds in a single jam at first. Plus, if you package up your jams and realize you have too much, they make ideal gifts for anytime! Spicing up your homemade jamįirst things first, you can use all kinds of fruit for making jam, but you can also use vegetables, like onions, tomatoes (our favorite fruit slash vegetable) or pumpkin. The most important thing is to work with seasonal products. Even with ingredients from the farmer's market or supermarket, preserving is fun. You don't need your own garden to make your own jams. Our chef Christian decided to bring together strawberries and matcha for his latest jam recipe. While the most popular types of jam are often made from just one type of fruit, strawberry jam being one of the unbeaten classics, but less conventional flavors have also become very popular recently. In addition to common classics such as raspberry jam, there were also more wild flavor combinations, for example pumpkin-ginger, watermelon-lemon, and even kiwi jam. In order to be able to sell and preserve the quantities of fruit and vegetables during the cold months, we processed the harvest into jams and chutneys. By autumn, most of the fruits had been harvested and on the shelves of the pantry the farmer I’d been staying with had at least as many jam varieties as fruit varieties. The farm grew apples, raspberries, pears, figs, sea buckthorn, watermelons, and more. That's how I found myself volunteering for a few months on an organic farm in the French Pyrenees. After spending most of the pandemic lockdown in the city, I longed for long walks in the woods, homegrown food, and rural tranquility. Last fall, I found myself drawn to the countryside.
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