Jam Add-Ins
from https://cooking.nytimes.com/

A well-made jam, featuring a single fruit, is a thing of beauty. But, every now and then, a little something extra can elevate a fine jam to something transcendent. Be sure to consider what flavors might complement the fruit, as well as how they will be added, and avoid anything that might be too assertive, have an unpleasant toothsomeness, if left in, or be hard to pick out, if not. Overwhelmed by possibility? Look for the kind of jam you’re making below for some of our best suggestions.

Blueberry

• Lemon or lime: Add 1 tablespoon fresh lemon or lime zest with the juice
• Ginger: Add 2 tablespoons freshly grated ginger with the sugar
• Elderflower: Add 2 tablespoons elderflower liqueur with the sugar
• Thyme: Add 2 sprigs thyme with the sugar (remove sprigs before canning)

Strawberry

• Orange flower water: Add 1 teaspoon with the juice
• Vanilla: Add 1 vanilla bean, split, with seeds scraped with the sugar (remove the pod before canning)
• Black pepper: Add 1 teaspoon freshly ground black pepper with the sugar
• Lemon verbena: Add 4 whole lemon verbena sprigs with the sugar (remove sprigs/leaves before canning)

Raspberry

• Rose: Add 2 teaspoons rose water with the lemon or lime juice
• Ginger: Add 2 tablespoons freshly grated ginger with the sugar
• Lime or Orange: Add 1 tablespoon freshly grated lime or orange zest with the juice

Blackberry

• Orange blossom: Add 1 teaspoon orange flower water with the juice
• Citrus: Add 1 tablespoon fresh lemon, lime or orange zest with the juice
• Black pepper: Add ½ teaspoon freshly ground black pepper with the sugar