1. There can be no perfect jam without an excellent fruit choise. Which must mature naturally (i.e. seasonal), firm but not hard.
2. Sugar is used both to preserve and to give consistency to jams. The right amount of sugar depends on personal taste and the type of fruit: traditionally we recommend a sugar / fruit ratio of 1: 1. Today, however, less is used: typically 800 g to 1000 g of fruit, but with special devices you can get down to 600 g. Don’t reduce any further.
3. Can you use honey instead of sugar? No! Honey can be added to enrich the flavor of the jam.
4. Cut the fruit into very small pieces. More the fruit is chopped, the more evaporation will take place while it’s cooking. For this purpose you can also use the method of cutting the fruit, add a little sugar and soak it all night long in the fridge. In this way the fermentation process begins and water is released (the juice you find in the morning) which will then evaporate more quickly.
5. Reducing the cooking time means more color and more fruit flavor. To do it (while still providing the necessary concentration of sugars) use a pot as large as possible, keep boiling over high heat and stir often. Also cook small amounts of fruit: it’s better you cook 1.5 kg twice rather than 3 kg once.
6. The right amount of pectin is essential. Pectin is a natural thickener contained in fruits in very different percentages: it’s very abundant in apples and citrus fruits. If you use fruit that contains little pectin (strawberries, apricots, cherries, peaches, raspberries, figs, pears) and do not want to use industrial thickeners or cook for long, add the skin and core of an apple that is not too ripe to the jam ( better if unripe), or the peel (only the colored outer part) of an orange or a lemon.