Summer fruit season may be our favorite time of year. We’re toting succulent peaches and juicy berries home from the farmers’ market by the bushel, but there are only so many tarts, pies, and salads one can whip up with these gems of July. To hold onto those peak season flavors well into the cooler months, we suggest following James Beard Award winner and pastry chef extraordinaire Emily Luchetti’s recipe for fruit jams.
The formula couldn’t be simpler: just combine two parts fruit, one part sugar, and a squeeze of lemon in a heavy-bottom pot. Heat it up until the sugar has dissolved and the fruit starts to break down, then boil the mixture until it’s thickened. At this point, you can pop the finished product in the fridge, but if you really want to make the jam last, Luchetti recommends the hot pack canning method. It’s a foolproof way to enjoy your favorite summertime flavors all year round. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.