A Year of Fruit in a Jar
Making jam at home is a way to slow down, to listen to the rhythm of nature, and to bring authentic flavors to the table, without forcing or artificiality. In an era when everything is always available, following the natural calendar of fruit is also a form of respect for the earth, as well as a continuous source of creative inspiration.
Each season offers different varieties, so it is important to learn to choose fruits at the right time. Here is a journey through the year, month by month, in search of the perfect jam for every season. Naturally, to be made with our Prestomarmellata Ar.pa.
Each season offers different varieties, so it is important to learn to choose fruits at the right time. Here is a journey through the year, month by month, in search of the perfect jam for every season. Naturally, to be made with our Prestomarmellata Ar.pa.
Spring (March – May)
March is a month of transition: winter gives way to spring, but the variety of fresh fruit is still limited. Late apples continue to be a safe base, especially when combined with more structured ingredients like walnuts, almonds, or hazelnuts. An apple and hazelnut compote, for example, can accompany aged cheeses or become the perfect filling for a rustic pie. April introduces a fascinating novelty: rhubarb. This plant offers jams with a fresh and slightly tangy flavor that pairs perfectly with the first strawberries. If strawberries are not yet available, rhubarb can be combined with apples or oranges, perhaps with the addition of vanilla or lemon zest to enhance its herbal aroma. May, instead, is the month of strawberries, the first true stars of the warm season. Their sweetness requires particular care during cooking: to preserve their color and aroma, it is advisable to cook them briefly, perhaps in two stages.
March is a month of transition: winter gives way to spring, but the variety of fresh fruit is still limited. Late apples continue to be a safe base, especially when combined with more structured ingredients like walnuts, almonds, or hazelnuts. An apple and hazelnut compote, for example, can accompany aged cheeses or become the perfect filling for a rustic pie. April introduces a fascinating novelty: rhubarb. This plant offers jams with a fresh and slightly tangy flavor that pairs perfectly with the first strawberries. If strawberries are not yet available, rhubarb can be combined with apples or oranges, perhaps with the addition of vanilla or lemon zest to enhance its herbal aroma. May, instead, is the month of strawberries, the first true stars of the warm season. Their sweetness requires particular care during cooking: to preserve their color and aroma, it is advisable to cook them briefly, perhaps in two stages.
Summer (June – August)
June brings cherries, a symbol of the newly arrived summer. These fruits require time to prepare, especially for pitting, but they yield a jam ideal for tarts or to accompany a chocolate mousse. July is the month of apricots and peaches, perfect for velvety-tasting preserves. Their natural richness in pectin helps thickening, making them suitable even for low-sugar preparations. A very refined pairing includes the use of lavender or rosemary, for a summer jam with a Mediterranean scent, to spread on a slice of fresh bread or to fill leavened desserts. August is the month when nature gives its best. Figs, ripe and sugary, are ideal for a thick jam that can be enhanced with a grating of lemon zest or a touch of dessert wine. Blackberries, on the other hand, lend themselves to intensely colored jams, with a tangy note perfect for accompanying yogurt, panna cotta, or even roasted meats. A small addition of thyme or bay leaf can make them even more surprising.
June brings cherries, a symbol of the newly arrived summer. These fruits require time to prepare, especially for pitting, but they yield a jam ideal for tarts or to accompany a chocolate mousse. July is the month of apricots and peaches, perfect for velvety-tasting preserves. Their natural richness in pectin helps thickening, making them suitable even for low-sugar preparations. A very refined pairing includes the use of lavender or rosemary, for a summer jam with a Mediterranean scent, to spread on a slice of fresh bread or to fill leavened desserts. August is the month when nature gives its best. Figs, ripe and sugary, are ideal for a thick jam that can be enhanced with a grating of lemon zest or a touch of dessert wine. Blackberries, on the other hand, lend themselves to intensely colored jams, with a tangy note perfect for accompanying yogurt, panna cotta, or even roasted meats. A small addition of thyme or bay leaf can make them even more surprising.
Autumn (September – November)
In September we find grapes and plums. Strawberry grape jam is particularly fragrant and pairs well with a rich breakfast, while plums, especially red ones, are suitable for spiced jams, ideal to enjoy with butter and bread or paired with fresh cheeses. A touch of cinnamon, ginger, or nutmeg intensifies the call of autumn flavor. October marks the return of apples and pears, the most versatile fruits par excellence. Apple jams can be enriched with raisins and pine nuts for delicious baked desserts. Pears, on the other hand, are perfect with cocoa, fresh ginger, or red wine. November is the month of persimmons, very sweet and requiring little added sugar, and can be used to create delicate-tasting spreads.
In September we find grapes and plums. Strawberry grape jam is particularly fragrant and pairs well with a rich breakfast, while plums, especially red ones, are suitable for spiced jams, ideal to enjoy with butter and bread or paired with fresh cheeses. A touch of cinnamon, ginger, or nutmeg intensifies the call of autumn flavor. October marks the return of apples and pears, the most versatile fruits par excellence. Apple jams can be enriched with raisins and pine nuts for delicious baked desserts. Pears, on the other hand, are perfect with cocoa, fresh ginger, or red wine. November is the month of persimmons, very sweet and requiring little added sugar, and can be used to create delicate-tasting spreads.
Winter (December – February)
December is the time for “Christmas” jams. By combining apples, citrus peels, and spices such as cloves, star anise, and cinnamon, you get a preserve with a warm scent, ideal for gifting or for filling spiced cookies or homemade panettoni. January is the citrus fruit month par excellence. Oranges, lemons, grapefruits, and bergamots can be processed whole or in segments, with or without peel, for jams that range from sweet to bitter. By adding ginger, anise, or even a touch of chili pepper, you get aromatic versions to use even in savory dishes, such as white meats or aged cheeses. February, finally, closes the winter with a more exotic note. Kiwis, with their delicate and slightly tangy taste, are perfect for fresh preserves that go well with vanilla or lime zest.
December is the time for “Christmas” jams. By combining apples, citrus peels, and spices such as cloves, star anise, and cinnamon, you get a preserve with a warm scent, ideal for gifting or for filling spiced cookies or homemade panettoni. January is the citrus fruit month par excellence. Oranges, lemons, grapefruits, and bergamots can be processed whole or in segments, with or without peel, for jams that range from sweet to bitter. By adding ginger, anise, or even a touch of chili pepper, you get aromatic versions to use even in savory dishes, such as white meats or aged cheeses. February, finally, closes the winter with a more exotic note. Kiwis, with their delicate and slightly tangy taste, are perfect for fresh preserves that go well with vanilla or lime zest.
Certainly, jam has always been an object of desire throughout the ages, to the point that “being caught with a finger in the jam” is a metaphor for being caught red-handed while stealing something precious… Do you agree too?