In this episode-- Hi, Jess!
I want you to teach me how to make jam.
-Be careful. -Joy the jammer.
Keep going. [bangs bowl]
No. Shh.
I got it. I got it.
Don't fire me though.
[theme music]
Just east of downtown Los Angeles,
is a small cafe called Sqirl.
It's a really cute place with a unique menu of sweet treats
and savory dishes.
But what they're really famous for
is their jam-- made by Sqirl's owner, Jessica.
Hi, Jess!
How's it going?
Oh, so good.
I'm here because I want you to teach me how to make jam.
You've come to the right place.
I was thinking today we could do a BlackBerry
Jam, perhaps lemon verbena.
I have it in my garden.
Let's go.
Let's go.
Wow.
This is gorgeous.
Look at this little herbaceous walkaway.
Lemon verbena is a small plant that
is used to add lemon flavor to all kinds of dishes--
from fish and poultry, to teas.
And today, blackberry jam.
I can smell it from here.
It packs a pretty good lemon punch.
Can we go to the kitchen?
Let's do it.
Yeah.
[music playing]
Cool.
We've blended up a bowl of blackberries.
[bangs bowl]
No, shh. I got it.
I got it. -You got it.
Don't fire me yet.
The recipe is based on ratios.
You weigh the berries when you start.
I'm going to add the sugar.
Then you can add 60% of that weight in sugar.
Lemon?
Yep.
And 2% of that berry weight in lemon juice.
We just put these in?
No.
Jess puts the leaves in a turkey stuffing bag.
When the berries are cooking on the stove,
it will act as a sort of tea bag to steep the lemon flavor
into the jam.
So this is a copper jam pan.
OK.
And copper is an equal conductor of heat.
So it never really burns in here.
And now we're going to tie our bag to the side.
This looks really mellow so far.
Well, you might want to take this on.
Joy the jammer.
It has a ring. -It does.
You could do it.
[laughs]
[music playing]
Before we cook, I'll put on these really sexy gloves.
Because I can hold these pots when
they're at like, 200 degrees.
They look like gardening gloves.
They are, actually.
As the jam cooks, the rising air
creates foam on the surface.
It's important to remove the foam, so that in the end,
the jam is clear and not cloudy.
-Do you want to try? -Yeah, you want me to do it?
Do you want to try?
Because it's a copper pot, it will heat evenly,
which means less stirring.
If you're using a steel pot, you need to keep that jam moving.
We'll just stir until we see bubbles will start to like,
be smaller and smaller.
Mhm.
At that point, we'll start doing a gel test.
The gel test will let you know if your jam is ready.
You take a small spoonful and put it on a chilled plate
for five minutes.
Then--
So we take our index finger, and we push it forward.
OK.
And if it stays separated like the Red Sea, then it's done.
Parted like the Red Sea.
Success.
[music playing]
Now it's time for the jam jars.
Be careful.
I keep them at 225 degrees in the oven.
And that's how I sterilize them.
Now, here's a pro tip.
If someone puts things in front of you
that just came out of a 225-degree oven,
no matter how much you want to, you
probably shouldn't touch them.
Gosh, it's hot.
Why'd you do that?
Just checking.
So you want to fill it till there's
a 1/4 inch of head space.
All that's left is to fill the jam jars, clean up the rims,
and turn them upside down?
Why do you turn them upside down?
To create pressure, and start to seal the jar even more.
The best thing is just to leave it.
Just 24 hours, let it sit.
The wait is worth it.
Thank you so much for teaching me how to make jam.
High five.
[music playing]
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