Confiture de figues

[Fig jam] We stepped off the plane only to be wrapped by the intense heat. With miles of sea ahead of us and the mountain in our backs, it dawned on me: this is home. A home away from home perhaps, but I could feel it, one deep breath of warm air after another; sea mist, tarmac, and gasoline. It had been over two years ...

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Sugar, acid and pectin content of fruits

It seems like we’re having a bit of a jam week around here. I guess it’s only natural when the world around us blooms in an exponential kind of way. Here we’ve had a rather unusual month of May. Lots of sun. Lots of rain too. And because the temperatures rarely get above 20°C, once they will – perhaps after mid-summer – fruits will suddenly ...

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Small-batch rhubarb jam

I made this jam a week ago today. Of course, I had planned on telling you about it straight away, but exciting projects, a redesign, and kick-ass grades in my Swedish classes (insert thumb-up emoji here) got in the way. With Lisa’s comment in mind, I stirred the fruits into the hot syrup. She wanted a simple jar recipe. And here it is. No endless ...

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A quick note on anthocyanins and pH

I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation. One thing I find especially wonderful is how much brighter the colour of the jam becomes after the addition of acid – and for the record, I use citric acid in most cases. This ...

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