Jam

December 14, 2011

Ingredients

Runny
If your homemade jam won’t set up no matter what you do, it will still be the best syrup you ever put on your ice cream. But if you’re determined to get it to gel, try this: for each cup of jam, in a saucepan, mix 1 1/2 teaspoons powdered pectin and 1 tablespoon water and bring to a boil, stirring. Add 2 tablespoons sugar plus your runny jam, still stirring. Bring back to a boil and boil for 1 minute. Remove from the heat and process as planned. Some fruits, such as cherries, blueberries, and apricots, are low in natural pectin. Next time you use these fruits, you may want to start out using some pectin. Or mix in a high-pectin fruit like grapes, plums, or apples. Also, less-ripe examples of your chosen fruit will have more pectin than the fully ripe stuff.

How to Repair Food, Third Edition

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

A slow-simmering, comforting braise delivering healing to both body and soul.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.