The brighter the
better is Lillie’s
advice when
choosing fruit for
making jam, and
seasonality is key.In her cookbookFive Seasons of Jam, LILLIE O’BRIEN
shares secrets to the art of preserving, and the spiritual
pleasure of capturing vibrant fruits and flavours in a jar.
Making jam
S
omething that I have
learned and would love
to pass on is that jam
cannot be rushed. Jam
recipes might seem short on the
page, but they’re designed to
stretchtime–fromwhenyoufirst
create an idea for a new flavour
combination to when you pop the
lid off the jar as long as two years
later and spread it on your toast.
I have created recipes to be
lingered over, ones that inspire
and give you confidence to be
a little more adventurous in the
preserving kitchen. There is true
spiritual pleasure to be had from
jam. It isn’t just a twee or fusty
undertaking – for me, jam is
all about exploration, discovery
and harmony.PHOTOGRAPHY ELENA HEATHERWICK.Masterclass