Homemade jam preserves spring and summer bounty

In-season fruits are a true gift, but their appearance every year is way too fleeting.

Blackberries and blueberries are on their way out. Peaches will soon follow. Strawberries are long gone, but perhaps you have some left over in the freezer from a picking trip.

How does one maximize this bounty during the tail ends of harvests? One word: jam.

With few ingredients, pretty much any fresh fruit can be given a second life — to spread on toast, dollop on yogurt or cheekily eat on its own by the spoonful.

There are various tools in a serious jam maker’s arsenal; if you don’t have them or don’t want to buy them, there are workarounds. It’s helpful to have a jam pan; these are sometimes called preserving pans or Maslin pans. But a good stockpot works just fine. You’ll also need measuring cups and, of course, jars — make sure they have airtight lids and you’ve washed and sterilized them in boiling water.

A candy thermometer is helpful so you’ll know when the jam has set. If you don’t have one, to test the jam, set a small amount on a frozen plate or spoon and run your finger through it. If it makes a clear path, it’s ready.

A juicer, a straining bag and a jar lifter can also make the process easier.

The basic ingredients for making jam are fruit, sugar and lemon juice (or vinegar) for balance. Now, let’s talk about pectin. Pectin is a naturally occurring starch in many fruits. When heated with sugar, it gives jam its signature thick texture. Most jam makers add store-bought pectin, which you can find easily, to their mix. It’s not absolutely necessary; if you don’t use it, you’ll just have a looser, runnier jam.

If you’re not adding it, try making jam with fruits that are high in pectin, such as plums, lemons, cranberries and oranges.

Start with a recipe from a reliable source and then get creative with your own. Blend different fruits or add other ingredients for depth.

The following steps and ingredient proportions are general guidelines. Depending on the fruit you’re using, we suggest looking up a specific recipe from reliable sources. When you get the hang of it, create your own.

1 pound fruit

½ cup sugar

2 tablespoons lemon juice run your finger through it. If it makes a clear path without oozing back to the center, it’s ready.

Transfer the jam to glass jars and let cool to room temperature before storing in fridge.

Makes 2 (8-ounce) jars