By Larry Kozlowski, PFA Cultural Commissioner
As summer arrives, the beautiful flowering buds of spring turn into fragrant fruits and delicious berries. From now until the end of summer, it is the best time to make delicious Polish-style fruit jams, jellies and preserves.
When the long, gloomy evenings of late autumn and cold winter return, we will be able to enjoy hot tea with rich cherry preserves or pancakes with plum jam! Take advantage of the rich variety of fruits this season, and prepare your own homemade jams, jellies and preserves. Share with family and friends as a tasty homemade gift full of love and heritage!
Quick and Easy Stove-Top Jam Recipe
Can be stored in the refrigerator (4 weeks) or freezer (4 months)
INGREDIENTS
1 lb. fresh fruit or frozen fruit
1/4 cup water (add additional as needed)
1 cup white sugar
large pinch salt
1 TBSP lemon juice
INSTRUCTIONS
What’s the difference between jelly, jam and preserves?
Jelly (galaretka) is mainly made from fruit juice and pectin with some sugar. Typically, it does not have any solid fruit in it.
Jam (dżem) is thicker than jelly. Jam starts with whole fruit cooked down to a thick, sauce-like consistency.
Preserves (przetwory owocowe) are the thickest of all with a lovely rustic texture that’s perfect for cookies, cakes and pastries. Preserves also use less pectin than jellies and jams.