Description
Learn how to make homemade fruit jam with ripe fresh fruit, sugar, and lemon juice, using traditional stovetop cooking and water bath canning methods to preserve and enjoy your jam for months. This recipe guides you through preparing the fruit, cooking it to the perfect consistency, and safely sealing it in jars for long-term storage.
Ingredients
Scale
Main 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
- Vanilla extract
- Cinnamon
- Grated citrus zest
Instructions
- Prepare Your Equipment: Wash the 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. Also, set up your water bath canner or stockpot with a rack and bring water to a simmer.
- Prepare the Fruit: Wash, peel if necessary, and chop the fruit into small pieces. Remove any stems, seeds, or cores to ensure a smooth jam texture.
- Combine: Place the chopped fruit, sugar, lemon juice, and any optional flavorings or spices in a large, heavy-bottomed pot. Cook over medium-low heat, stirring occasionally, until the fruits break down and release their juices and the sugar dissolves completely.
- Boil: Increase the heat to medium-high and bring the mixture to a rolling boil. Simmer for two minutes on high heat, then reduce the heat to low.
- Simmer: Continue to cook on low, stirring frequently to prevent sticking and burning, until the jam thickens and reaches the desired consistency. This usually takes between 20 to 45 minutes depending on the fruit and batch size.
- Test for Set: Perform the wrinkle test 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, continue cooking and test again.
- Prepare Jars: Remove the hot, sterilized jars from the water bath canner or stockpot and place them on a clean towel. Use a canning funnel if available, and ladle the hot jam into the jars, leaving about 1/4-inch headspace. Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
- Seal Jars: Place sterilized lids on the filled jars, followed by screw bands. Tighten bands to fingertip-tightness without over-tightening.
- Process in a Water Bath: Submerge the filled and sealed jars in boiling water in your water bath canner for 10-15 minutes (adjust time for altitude). This step creates a vacuum seal and helps preserve the jam.
- Cool and Store: Carefully remove jars with jar lifters and place on a clean towel or cooling rack. Allow to cool undisturbed for 12-24 hours until lids pop, indicating proper seal.
- Check Seals: Press the center of each cooled lid; it should not flex or pop. Any unsealed jars should be refrigerated and used within a few weeks.
- Label and Store: Label jars with date and type of jam. Store sealed jars in a cool, dark, and dry place for up to a year. After opening, keep jam refrigerated and consume within several weeks.
Notes
- Adjust sugar quantity based on the natural sweetness of the fruit used.
- Use a heavy-bottomed pot to prevent scorching during cooking.
- The wrinkle test is the best way to check jam consistency without a thermometer.
- Always ensure jars and lids are properly sterilized to prevent spoilage.
- Altitude adjustments may be required for water bath canning times.
- Store jam in a cool, dark place to maintain quality during long-term storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Keywords: Homemade jam, fruit preserves, stovetop jam recipe, water bath canning, berry jam, peach jam
