The preserving season is currently in full swing, with September potentially being the most opportune month for jam-making. The days are not excessively hot, and fruits such as figs, plums, and grapes are considered ideal for preserving.
Plums offer extensive possibilities for jam, capable of taking various spices like cassia bark, star anise, and cloves. Figs, particularly black bursa varieties, are noted for making highly desired jam, often balanced with cardamom.
Some preservers aim to make enough fig jam in September to last until Christmas, despite annual quantities often disappearing quickly.