Heated
Published in

Heated

Here’s Why You Should Make Jam, Like, Right Now

It’s easier than you think

Westend61 for Getty Images

You should be making jam. Like right now. For three reasons: 1) The insanely great summer fruit that you use to make homemade jam is about to go away. For a while. Get some before it’s too late. 2) This is not old-fashioned jam we’re talking about, the kind that requires jars, tongs, steam, and almost guaranteed injuries. No, this is the…

--

--

--

Food from every angle: A publication from Medium x Mark Bittman

Recommended from Medium

Carrot and chickpea tagine

The motto of the tomato sauce producer Hermina Deiana: Less is more

How To Make Pear and Pesto Crostini | Recipe

How To Make Auntie Naynay’s Spicy Greens | Recipe

Caffieneated.

Aquaculture and the future of producing healthy food (part 1 out of 5)

Grilled Peppers with Corn and Cheese Followed by Delicious Spice Tea

Success Of The Shredded Cabbage

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
Mark Bittman

Mark Bittman

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.

More from Medium

Eating A Clementine

Recipe Roundup: Deconstructed Bagel and Lox Salad Recipe

Do You Suddenly Wake Up In The Middle Of The Night?

Running: The Obvious Answer