Like what you see? Share it with your friends!

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!

Easy Homemade Jam

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.

Easy Homemade Jam

 

Easy Homemade Jam
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 cups fruit, roughly chopped
  • 1 lemon, juiced
  • ½ cup sugar
Instructions
  1. Toss all ingredients in a medium-sized, deep sauce pan
  2. Turn on the heat to medium until the mixture begins to bubble
  3. Stir well and reduce the heat to a simmer
  4. Allow mixture to cook and the fruit/berries to naturally break down
  5. When the jam has reached the consistency you desire, carefully pour hot jam into a clean and sterile mason jar
  6. 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
  7. Carefully place the jar on a kitchen towel where the jar will not be disturbed
  8. 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
  9. Refrigerate or store in a cool dry place
Notes
It is very important to use a clean and sterile jar if you plan to preserve this jam for future consumption.
 

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.

Easy Homemade Jam

 

Like what you see? Share it with your friends!

This Post Has 27 Comments

  1. This post came just in time as soon we will be able to take the kids to various farms to pick our own fruit. Did you mix any fruit together? What combinations would you recommend?

    1. Yes, you can certainly mix fruits together! Strawberries and rhubarb works very well, so does blueberries and raspberries, or even peaches and apricots!

    1. Yes, you most certainly can! In fact, I have used frozen fruit in the past and I have not thawed it in advance. Just know, that with frozen fruit, the water content is higher, so you might need to simmer just a little longer to get the desired thickness for your jam. 🙂

    1. Oh, yes, of course! I’d most certainly do a water bath if I was making more than one jar, or if I wanted to store the jar for a period of time.

  2. What is the shelf life for these Jams? I was going to make a few and store in our basement pantry.

    1. If you’re going to store them for a longer period of time, I would highly suggest adding a water bath canning method to your preserving process. I store my jars in a cool, dark cabinet for no longer than two months. They usually don’t last that long in my home! 🙂 The purpose of this recipe is to showcase how one can make smaller batches, so there’s really no need for storage and preserving instructions. If you’re planning on making larger batches, I can certainly point you in the right direction for more info.

        1. Hi Michelle,
          I’ve never used a recipe like this for larger batches. The recipe has been tested for small batches only. With that being said, I don’t see an issue with just doubling or tripling the ingredient list. Good luck!

    1. Hi Chantal! Yes, you most certainly can! I did it a few times, because I needed to fill a smaller mason jar to accompany my scones. I like to bring homemade scones and homemade jam to brunch parties. 🙂

    1. Hi Chantal,
      It depends on the fruit and the water content in the fruit. For example, a strawberry will take more time to cook off the water content than would a blueberry, because there’s more water in a strawberry. You don’t need to really concern yourself with ‘cooking’ the fruit, but more with slowly evaporating the water so that they fruit breaks down and becomes thick.

  3. Where would I find directions to add in water bath? Also if I wanted to can in pint jars as gifts would I water bath?

  4. This looks fantastic. Do you think stevia could be subsituted in place of the sugar to make a little lower in carbs?

    1. I use stevia every day in my coffee, but I’ve never baked or cooked with it. Some jams hold up well to splenda, but I’m completely unsure of stevia. I wish I could be of more help. Sorry. 🙁

  5. I tried this jams with combination of peaches and pears.. with what I had in the house. It is cooking right now. I will inform you of the results . Thanks for sharing.

  6. With lemons being so different in sizes and things like that, is there a tablespoon amount for about how much lemon juice should go in?

    1. Hi Nikki – that’s a great question! You should be able to squeeze about a 1/4 cup of lemon juice from each lemon. I hope that helps. 🙂

  7. I have been wanting to make fresh jam all summer but have not had the time. So this weekend i will have my 11 year old grand-daughter and we together are going to be making jam. She loves to cook so will be easy and fun to do together. Thanks for the info. Happy jamming!
    Felicia

  8. How many jars does this recipe make? One? My 4 year old son asked if we could make our own jelly so I was excited to find your simple recipe?

Comments are closed.