Once the jam cools, you’ll be able to see its final texture. If it’s too loose, you can always cook it more or simply refrigerate it, which will firm it too.

I’ve been making jam this way for many years now, but even the most tried-and-true recipes can hold a surprise or two. This year’s “learning moment” came from a mistake (as so many do).

Take its temperature; jam will be 220°F on a candy or instant-read thermometer when it is ready. Drag a wooden spoon or rubber spatula through the jam; if it recedes like a low tide exposing the ...

Here's why this jam is particularly cool: It harnesses the power of chia seeds (those tiny black seeds, packed with plant-based omega-3s, that develop a gelatinous texture when exposed to liquid ...

When ready, turn off the heat and skim any foam off the top. Take a jar out of the water and drain. Ladle in the hot jam (a funnel helps) until it is almost full, about 1/8-inch from the top.

Let’s put it this way: This isn’t your Grandma’s jam-making. Pescadero has a Commando Canning troupe, Oakland’s Eat Real Festival includes jam-making sessions and marmalade classes are ...