John.e loves jam on his toast, and, from time to time, I like to indulge with homemade jam and a freshly baked scone. But, unfortunately, store-bought jam is full of preservatives and tonnes of SUGAR! And who has time to make homemade jam? You do!!! This recipe is so simple and easy; and needs very little of your attention. Canning is something I love, but storage is always an issue. Most of the jam recipes that I found online yielded 6-8 500ml jars. I needed to make just one jar. And here’s how you do it – with no special ingredients like pectin or gelatin!
For any jam flavour you want to make – YES, ANY FLAVOUR – this will work with all fruit and fruit combinations. In the pictures below, there are four types of jam. From left to right, there’s Classic Strawberry, Blueberry, Strawberry & Rhubarb, and finally, Yellow Plum & Pineapple.
- 4 cups fruit, roughly chopped
- 1 lemon, juiced
- ½ cup sugar
- Toss all ingredients in a medium-sized, deep sauce pan
- Turn on the heat to medium until the mixture begins to bubble
- Stir well and reduce the heat to a simmer
- Allow mixture to cook and the fruit/berries to naturally break down
- When the jam has reached the consistency you desire, carefully pour hot jam into a clean and sterile mason jar
- Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met
- Carefully place the jar on a kitchen towel where the jar will not be disturbed
- Allow the jam to fully cool; once the jam begins to cool, the seal should create a popping sound, assuring you that the jar is sealed
- Refrigerate or store in a cool dry place
Now, you might argue that 1/2 cup of sugar is too much, but the sugar not only balances out the bitterness from the lemon, but acts as a natural preservative for the jam. The lemon juice ups the acidity level, therefore, allowing for long-term storage without the need to immerse jar in a water bath.