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Join me on another culinary quest, a chance for you to explore recipes and cooking methods many home cooks haven’t tried before. Join me for exciting (and tasty) adventures!

Walking around the farmer’s market I’m always mesmerized by the variety of goods for sale! Just-picked veggies, freshly baked bread, yummy cheeses, local honey – and my special favorite, homemade jams!

While sampling homemade jams and jellies on Saturday at hugely popular Larimer County Farmers’ Market, the kind woman running the booth shared that her favorite recipes came from getting into the kitchen and experimenting.

This got me thinking… could I make my own jam or jelly?

The answer… yes!

You don’t need to be a canning expert to make jam. You certainly can make jam and use a water bath to properly vacuum seal them in jars for long-term room-temperature storage, but you don’t have to.

With just a few ingredients, you can make a refrigerated jam that still last for several weeks - although in my experience, once you make some, it gets eaten within days!

How to make jam:

There’s a basic formula for turning almost any fruit into jam:

• Fruit
•  Sugar
• Acid (usually lemon juice)
•  Salt

You can of course add other things to further flavor your jam, but at it’s core it is a simple combination of fruit, sugar, acid and salt. When these ingredients are macerated and heated the mixture eventually gels into a heavenly goo of deliciousness.

Pectin, a soluble fiber found in all fruit, is the magic ingredient that helps jam solidify into a jelly consistency. Typically, I stick to recipes with fruits that are higher in pectin so I don’t have to add any pectin to my recipe, but you may come across recipes that call for pectin if the fruit has naturally low levels. You can buy pectin at most grocery stores.

What is the difference between jelly, jam and preserves?

 Jelly is made from fruit juice, which results in a smooth spread. Jam uses cut up, mashed or pureed fruit, which gives you a chunkier product. Preserves are made from large chunks of fruit, or even whole fruits, which makes them very textured.

But wait, what about marmalade? Marmalades are specifically made from citrus fruits and include the peels.

Why add balsamic vinegar to jam?

Balsamic vinegar is the perfect ingredient to add to jam. Its acidity helps balance the sweetness of the fruit, and its flavor adds depth and nuance to what otherwise might be a delicious, but one note flavor profile.

We love adding a glug of our flavored balsamic vinegars to any homemade jam. We’ll add a dash of Coconut Balsamic to pineapple jam for a tropical twist. Spice up raspberry jam with Jalapeno Balsamic, and even add in more savory and herbal notes to our jams with Lavendar, Oregano or Tarragon.

Ready to try for yourself? Here’s some of our favorite balsamic jam recipes:

Pomegranate Quince Jam: Fresh quince provides a floral and subtly tart base, which is beautifully complemented by the Pomegranate Quince Balsamic’s vibrant, fruity notes and the granulated sugar’s sweetness. A hint of sea salt rounds out the flavors, elevating the sweetness and balancing the overall taste. When chilled, this quince jam becomes a velvety condiment that pairs wonderfully with a variety of cheeses, enriches savory sandwiches, or simply adds a sophisticated touch to even just plain toast!

Tarragon Balsamic Strawberry Jam: Bursting with ripe strawberries and infused with our Tarragon White Balsamic Vinegar, this homemade strawberry jam is a delightful balance of sweet and tangy flavors. Fresh strawberries are simmered with granulated sugar, Tarragon White Balsamic and lemon juice until thickened to perfection, then finished with a touch of chopped tarragon for an extra layer of aromatic complexity. Spread this luscious jam on toast, biscuits, or use it as a versatile topping for yogurt, ice cream, or baked goods for a taste of summer all year round.

Kiwi Jam with a Strawberry Twist:  Capture the tart, tropical flavors of kiwi in a jar with this 5-ingredient recipe! The addition of Strawberry Kiwi Balsamic adds even more vibrant flavor, perfect for mixing into yogurt or topping pancakes.  

Roasted Red Pepper & Balsamic Onion Jam: Who says jam can only be sweet? Although not a fruit, onions can make a great base for jam. Chunky, spreadable, and concentrated, this savory, pungent jam accentuates whatever food it's served with. Use this it to elevate your ho-hum chicken breast, pork chop, baguette and eggs to new levels!

So, now it’s time to set off on your culinary quest. Grab some fruit and some sugar and get jamming!

Caio!

Andi