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California Cook: Making jam in small batches (with big pleasure)
And so now I'm reading that jam-making has become a favored pastime of the culinary adventurers. That's great — there are few things that make breakfast sweeter than spooning homemade preserves onto a piece of toast. But I can't help wondering how long this boom will last once we get into the really thick heat of summer. Standing and stirring a big pot of boiling fruit will take the starch out of even the most enthusiastic cook.
By Russ Parsons, Los Angeles Times
August 5, 2010