Introduction

Making your own homemade jam is a rewarding way to preserve seasonal fruit and enjoy fresh flavors year-round. This simple recipe guides you through creating delicious, shelf-stable jam with just a few ingredients and basic equipment.

A clear glass jar filled with thick, dark red raspberry jam with visible seeds, sitting on a white marbled surface; a silver spoon inside the jar holds a spoonful of jam above the jar's opening. In the background to the left, a slice of bread on a white plate is spread with the same dark red raspberry jam in an uneven layer. To the right, another jar filled with the same jam is partially visible. The overall scene captures a close-up, bright and clear view of the jam's rich texture and color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups ripe fruit (e.g. strawberries, blueberries, raspberries, or peaches), washed, peeled, and chopped if necessary
3 cups granulated sugar (adjust depending on the fruit’s natural sweetness)
1 – 2 tbsp lemon juice (or more depending on the fruit’s acidity)
Optional flavorings or spices (e.g. vanilla extract, cinnamon, or grated citrus zest)

Instructions

Step 1: Prepare your equipment by washing canning jars, lids, and bands in hot, soapy water. Rinse thoroughly and sterilize them in a boiling water bath for 10 minutes. Keep the jars hot until ready to use. Set up your water bath canner or stockpot with a rack and bring water to a simmer.
Step 2: Prepare the fruit by washing, peeling if needed, and chopping it into small pieces. Remove any stems, seeds, or cores.
Step 3: In a large, heavy-bottomed pot, combine the chopped fruit, sugar, lemon juice, and any optional flavorings or spices. Cook over medium-low heat, stirring occasionally, until the fruit breaks down, releases its juices, and the sugar dissolves completely.
Step 4: Increase the heat to medium-high and bring the mixture to a rolling boil. Simmer for two minutes at high heat, then reduce the heat to low.
Step 5: Continue cooking on low heat, stirring frequently to prevent sticking or burning, until the jam thickens to your desired consistency. This can take 20 to 45 minutes depending on the fruit and batch size.
Step 6: Test for set by placing a small amount of hot jam on a chilled plate. Let it sit for a minute, then push it with your finger. If it wrinkles and sets, it’s ready; if not, cook longer and test again.
Step 7: Remove the hot sterilized jars from the water bath and place them on a clean towel. Use a canning funnel if available to ladle the hot jam into the jars, leaving about 1/4-inch headspace. Wipe rims with a clean, damp cloth.
Step 8: Place sterilized lids on the jars and screw on the bands until fingertip-tight, avoiding over-tightening.
Step 9: Submerge the filled jars in the water bath canner or stockpot with at least 1-2 inches of water covering them. Bring water to a boil and process for 10-15 minutes, adjusting for altitude as needed.
Step 10: Carefully remove jars using jar lifters and place them on a clean towel or cooling rack. Let cool undisturbed for 12-24 hours until lids pop to seal.
Step 11: After cooling, check seals by pressing the center of each lid. It should not flex or pop. Refrigerate any unsealed jars and use within a few weeks.
Step 12: Label sealed jars with date and jam type. Store in a cool, dark, dry place for up to a year. Once opened, keep jam refrigerated for several weeks.

Tips & Variations

Adjust the sugar amount based on fruit sweetness; less sugar for naturally sweeter fruits like peaches.
Add a splash of vanilla extract or a pinch of cinnamon for extra flavor.
Use a canning funnel to prevent spills and keep jar rims clean for better sealing.
Choose ripe but firm fruit to ensure proper texture in your jam.

Storage

Store sealed jars in a cool, dark, and dry place for up to one year. Once opened, keep jam refrigerated and consume within several weeks for best quality. Properly sealed jars offer long shelf life thanks to the canning process.

How to Serve

A single slice of light brown toasted bread lies flat on a white plate, covered evenly with a shiny, bright orange jam layer that has a slightly chunky texture. On top of the toast, a silver knife is positioned diagonally, partially resting on the jam. In the background, a clear glass jar filled with the same orange jam stands upright. The setup is placed on a white marbled surface with soft patterns visible around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit to make jam?

Yes, frozen fruit works well for jam. Thaw the fruit first and drain any excess liquid before cooking to avoid watery jam.

How do I know when the jam is properly sealed?

After cooling, press the center of each jar lid. A sealed jar will have a lid that does not flex or pop. You may also hear a popping sound as jars cool, indicating a vacuum seal.