‘L.A. in a Jar’ is our guide on preserving fruit throughout the seasons, with master recipes for berry jelly, stone fruit jam, apple butter and citrus marmalade.
Making jam is how I like to relax. Others may get massages, go hiking or do yoga. I prefer meditatively chopping, and then lazily stirring, fruit in a big pot until it’s thick and takes on the sheen of silk. I got into jam-making as a kid because I loved eating it so much.
I’ve learned a lot about making preserves from years of cooking. I’ve made great preserves and really bad preserves — ones that set too soft and ones that were completely burned on the bottom. I’ve read just about every book on the subject and used their recipes to see how each approaches the art of mixing raw fruit, sugar and lemon juice into a luscious, spreadable fruit preserve.
Preserving fruit may seem like an intimidating undertaking akin to baking bread but, well, you learned all about sourdough last year during the pandemic, so why not learn how to make the best stuff to spread on it and see how much easier it is to make than bread? Whether it’s a stone fruit jam with lots of tart chunks of fruit, a smooth and rich apple butter, a bitter marmalade mottled with citrus peel or a glistening jewel-like berry jelly, preserving fruit is the best way to keep the best...
In Los Angeles, we track the seasons not by looking at the sky or thermometer but by looking at the produce stands at the markets. Through the year, most of the produce changes so much and so quickly that it may seem as if you’re shopping at a totally new site with each visit to your neighborhood market.
To show you how easy it is for the home cook to make, we’ve created four issues that highlight different forms of fruit preserves —
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