homemade jam

This fresh slow-simmered Stone-Fruit "Duck" Sauce is an easy-to-prepare jam similar to duck sauce, but with a tangy fruit flavor.

Stone-Fruit "Duck" Sauce

stone fruit

½cups water or apple juice

vinegar

sugar

Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering

How to make marmalade

1kg Seville oranges,

lemon

Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long &ndash; that way you can tie it to your wooden spoon, which will make it easier to lift out later.

Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.

Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it&rsquo;s cool enough to handle.

While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you&rsquo;ve got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.

Now for the messy bit &ndash; I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you&rsquo;ve extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin &ndash; the crucial ingredient to the perfect set. You can now throw away what&rsquo;s left in the bag and wash the muslin, ready to re-use.

Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don&rsquo;t boil before all the sugar has melted.

Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it&rsquo;s ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says &lsquo;jam&rsquo;), I&rsquo;d still recommend the saucer test. If yours seems to be taking a while don&rsquo;t worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.

Once you&rsquo;ve reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.

James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers

Strawberry jam

strawberry

jam sugar

knob of butter(optional)

Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn&rsquo;t absorb lots of water &ndash; too much water and the jam won&rsquo;t set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.

Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn&rsquo;t disintegrate too much and helps to keep its vibrant colour.

Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.

When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)

Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don&rsquo;t have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn&rsquo;t flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.

Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.

Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven&rsquo;t managed to spoon off the top. Leave the jam to settle for 15 mins &ndash; this will ensure that the fruit stays suspended in the mixture and doesn&rsquo;t all float to the top of the jam jar. Meanwhile, sterilise your jars.

Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Rhubarb & ginger jam

1kg pink rhubarb, trimmed weight

1kg jam sugar (which has added pectin)

stem or crystallised ginger, finely chopped

ginger,

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.

Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Make the most of seasonal fruit by making your own jam. It is a simple pleasure which will reward you with jam that has a pure, fruit flavour. You will notice a tremendous difference between the home-made variety and commercially prepared jam.

Apricot Jam

water (60 ml)

lemon juice * (60 ml)

kg granulated sugar * (3 3/4 lb)

Wash the apricots and pat dry. Cut in half and remove the stones. Remove any blemishes*.

Place the apricots in a large, wide saucepan* and add the lemon juice and water.

Bring to the boil over medium heat, stirring occasionally with a long-handled wooden spoon*.

Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through, 10-15 minutes.Meanwhile, put 2 small plates or saucers in the freezer.

Add the sugar to the apricots and stir constantly, without boiling, until the sugar has dissolved.

Once the sugar has dissolved, increase the heat to boil the liquid off. Continue to cook, uncovered, stirring occasionally to make sure the mixture does not catch and burn on the bottom of the pan.

For clear jam, skim off any foam that rises to the surface.As the mixture thickens and reduces, stir frequently. At this stage, the jam requires your attention so do not venture too far away from the stove.

When the jam looks thick, after boiling for about 20-30 minutes,* turn off the heat and put a small amount of jam on a chilled plate. Let it stand for a minute to cool then push your finger through the jam. If it wrinkles, even slightly, it is ready. If it is still quite liquid put it back on the heat for a further 5 minutes and check again.

When the jam reaches setting point, skim further if necessary and then set the jam aside for about 10 minutes. This helps any pieces of fruit to be evenly distributed when placed in the jar. Without standing, the fruit will rise to the top of the jar.Carefully ladle the jam into the heated, sterilised jars*. It goes without saying that you need to be very careful. Splashing yourself with hot jam will result in a very serious burn. In fact, I suggest you have clothing with long sleeves and ensure that you do not have children nearby.

Cover tightly with the metal lids straight away and leave to cool.Wipe the jars to remove any spills and store the jam in a cool, dark place.

When using the jam, always ensure that you use a clean, dry spoon to prevent mould. As a further precaution, store the opened jar of jam in the fridge.

Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts.Preheat the oven to 130oC/270oF. Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with jam.

To Sterilise the Jars

https://content.jwplatform.com/videos/35cdwSAp.mp4

Did you know you can make no pectin jam without fancy equipment? Today I’m showing you how I make easy 3 Ingredient Berry Jam (in 4 tasty flavors!)

No Pectin Jam (3 Ways)

strawberries (400 g, fresh or frozen)

sugar (56 g)

Tbsp orange juice + 1 Tbsp zest

blueberries (400 g, fresh or frozen)

lemon juice + 1 Tbsp zest

cranberries (200 g, fresh or frozen)

sugar (112 g)

raspberries (200 g, fresh or frozen)

Cook: Combine berries, sugar, juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften. Use a potato masher or fork to mash the berries a bit, then increase heat to medium/high and let simmer (10 min for cranberries, 20-30 min for strawberries and blueberries).

Cool: Remove from heat and allow to cool (mixture will thicken as it cools).

Cardamom &amp; Cinnamon add a delightful touch of spice to this easy to make plum jam.

Spiced Plum Jam With Cardamom and Cinnamon

plums (pitted & chopped, not peeled)

tsp butter (this helps to limit foaming)

cinnamon

tsp cardamom

85 ml pouch liquid pectin

Fill a large pot with a rack halfway full with water and bring to a boil.

Put chopped plums into a heavy sauce pan and mash with a potato masher.

Stir in sugar, spices, and add butter.

Bring to a full rolling boil. Stir in pectin, returning to a full rolling boil, and continue to boil for exactly one minute, stirring constantly. Remove from heat, and skim off any foam.

Ladle into clean jars. Wipe jar rims and threads, and cover with lids. Screw bands until finger tight.

Put jars into pot with boiling water, on a rack. Make sure jars are covered in water. Process in gently boiling water for 10 minutes.

Remove from water and allow jars to cool on a towel. Lids are sealed if the center does not spring back after pressing the center. (You'll hear the pops when the lids seal themselves.) If not sealed, refrigerate.

“This is a classic recipe for the simplest jam tart pastry with an almost cake-like crumb. It’s usually made with a blackberry or apricot jam. This tart can be made in a pinch with 250g of your favourite ready-made jam and by simply following the recipe for the pastry crust,” says Emiko Davies. This is an edited extract from Torta della Nonna by Emiko Davies (Hardie Grant Books, $34.99).

Crostata di marmellata (apricot jam tart) recipe

ripe apricots

cold unsalted butter

(250 grams) plain (all purpose) flour

whole egg, plus 1 egg, beaten (save the white to brush the pastry)

Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time

Blueberry jam

blueberries

granulated sugar

vanilla pod

Put a plate in the freezer for you to test your jam is set later. <a href="https://www.bbcgoodfood.com/howto/guide/how-sterilise-jars">Sterilise</a>&nbsp;two 500ml jam jars so they are&nbsp;ready to use.&nbsp;

Put the blueberries, sugar, vanilla and lemon in&nbsp;a large heavy-based <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.&nbsp;

Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger,&nbsp;it&#39;s ready. If not,&nbsp;return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.&nbsp;

Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six&nbsp;months unopened in a cool, dry place,&nbsp;or two&nbsp;weeks once opened in the fridge.

This was the first recipe I tackled with those peaches. It was shared by my friend Charley Cooke on her Facebook page, Cooke&#39;s Frontier. This turned out to be as beautiful to look at as it is tasty.

Peachy-Pepper Jam

peaches

red bell pepper

jalepenos

Apple Cider Vinegar

box pectin

In a medium-size saucepan, add peaches, peppers, vinegar, and pectin. Stir until well mixed.

Bring to a rolling boil and add sugar. Bring back to a rolling boil and boil hard for 1 minute, stirring all the while. If there&#39;s a bit of foam, spoon it off once the jam is finished boiling.

Ladle into jars, and process for 10 minutes in a water bath. If you&#39;re at a higher elevation, you&#39;ll need 15 minutes.

The chopped peppers may settle near the bottom of the jars, so if you want everything to distribute evenly, you&#39;ll need to let it cool off a bit and then give each jar a few very gentle turns to help the peppers redistribute.

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Blackberry jam

blackberries

½kg jam sugar (the

juice and pips of 1 lemon

butter

The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.

Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).

Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

This simple, delicious homemade jam is made with a combination of Honeycrisp and Granny Smith apples and is flavored with lots of warm, cozy spices!

Spiced Apple Jam

Honeycrisp apples (rinsed, peeled, cored, and chopped into large chunks)

apple

ginger

cloves

cardamom

Heat a medium saucepan over medium-high heat. Add chopped apples, sugar, lemon juice, and spices to the pot and stir everything with a wooden spoon to combine.

Bring the apple mixture to a boil and continue to boil for 15-25 minutes until the jam has thickened.

About halfway through the cooking time take your wooden spoon and mash some of the apples against the side of the pot and leave some apple chunks in tact, then give everythig a good stir. This step is optional, but will result in a slightly chunky jam.

Once the jam has thickened, and the jam reaches a slow boil with small, tight bubbles, remove the pan from the heat and allow the jam to cool slightly. Spoon the jam into clean jars and seal tighlty. Allow the jam to cool completely before transferring it to the refrigerator.

This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries &amp; rhubarb! 4 ingredients, no pectin, &amp; no canning!

Easy Strawberry Rhubarb Freezer Jam

strawberries

rhubarb (chopped)

lemon juice

Add the strawberries and rhubarb to a deep pot along with the sugar and lemon juice. 

Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot. 

Use a potato masher to mash the fruit until they begin to fall apart and the rhubarb gets stringy. The more you mash, the smaller the fruit pieces will be.

When the mixture begins to boil, continue to stir every 30 seconds or so.

Use an instant-read thermometer - here&#039;s a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot. 

Continue boiling as the temperature climbs and don&#039;t let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.

Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don&#039;t worry! It will thicken as it cools.

Add the lids to the jars and allow to cool at room temperature until completely cool.&nbsp;

Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!

Whether you’re a seasoned pro or learning how to make homemade jam, this cherry jam recipe is easy and addictive. With canning instructions included you can whip up a batch and be enjoying a vanilla infused sweet cherry jam in 45 minutes.

Homemade Cherry Jam

cherries

white sugar

vanilla bean (, split with seeds scraped, vanilla

low-sugar pectin

Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.

Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.

Heat over high heat while stirring gently until it comes to a complete full boil that doesn’t stop even while you stir.

Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn’t stop as you stir.

Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.

If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.

Before beginning to cool your jam, fill your canning pot with enough water to cover your jars by 1 inch and bring to a boil over high heat.

Before your jam is finished cooking, place place your open jars into the pot of boiling water to heat them up.

Remove from water after a minute or so and flip upside down onto a towel. Use your jar clamps and hand protection as the jars will be hot.

When your jam is finished cooking, flip jars right side up and use your funnel and ladle to fill each jar, leaving only ¼ inch of space between the rim and jam.

Wipe rims clean with a damp paper towel then dry them before placing your seals.

Use your hand protection to place the seals and screw on the lids as tightly as possible. Submerge the jars in the boiling water and allow to sit in boiling water for 10 minutes.

Remove from water and let the jars sit at room temperature until the lids have popped, so the lid doesn’t click or move when you press on the middle. When the jars have popped and cooled, store in a cupboard for up to 18 months. Once opened, refrigerate and use in 1 month.

Canning instructions:

https://embed.mediavine.com/videos/dc1kig0mrxu6ebdzkji3

Delicious, naturally sweetened honey rhubarb ginger jam is made with just five ingredients and takes less than 40 minutes start to finish.

Easy Small Batch Honey Rhubarb Ginger Jam

honey

lemon juice ((do not omit))

vanilla

ginger*

Combine all ingredients in a large saucepan. Bring to a boil over med-high heat, lower heat and simmer until thickened and smooth, stirring often - about 15 minutes.

Prepare 3 half pint jars and lids for canning** and start water to boil in a canner (or large stockpot with a rack on the bottom).

Skim any foam, if needed (I usually don&#x27;t need to) and ladle into one hot jar at a time leaving 1/4-inch headspace, wiping the rims and attaching lids.

Process in the boiling water bath for 10 minutes. Turn off burner, remove lid and let jars sit in canner 5 minutes.

Transfer jars to a towel-lined tray and let cool 12 to 24 hours. Check seals, label and store for up to 18 months.

There&#x27;s nothing quite like a freshly made jam. With just a few ingredients, you can whip up a delicious batch of strawberry jam that you’ll wish you made sooner. The best strawberry jam is homemade strawberry jam with simple ingredients. I promise, you won’t even want to go back to store-bought after you’ve made your own!

The Best Homemade Strawberry Jam Recipe

vanilla extract

Step 1. Prep the strawberries. Rinse them thoroughly...

Step 1. Prep the strawberries. Rinse them thoroughly under cold running water, and remove the stems and any blemishes. Cut the strawberries into small pieces, about the size of a quarter. Use a potato masher to begin breaking down the strawberries to release some of their juices.

Step 2. In a large, heavy-bottomed saucepan, combine...

Step 2. In a large, heavy-bottomed saucepan, combine the strawberries, sugar, and lemon juice. Stir to combine, and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, and let the mixture simmer for 20-25 minutes, stirring occasionally. Use a potato masher to gently mash the strawberries, to break them down further.

Step 3. After the jam has simmered for...

Step 3. After the jam has simmered for 20-25 minutes, stir in the vanilla extract.

Step 4. Once you've added the vanilla extract,...

Step 4. Once you've added the vanilla extract, remove the saucepan from the heat and let the jam cool for 5-10 minutes. Then, transfer the jam to a canning jar or container with a tight-fitting lid. You can store the jam in the refrigerator for up to 2 weeks, or freeze it for longer storage.

This Homemade Cranberry Jam is an easy jam recipe, made with just 6 ingredients and no pectin. It&#039;s thick with a delicious not too sweet taste.

Easy Homemade Cranberry Jam

cranberries (or frozen) (3½ cups)

water

orange juice

orange zest

In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine.

On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for 15-20 minutes or until it thickens and all the berries have popped.

As the jam is cooking you can mash it with a potato masher or once the mixture has cooked and thickened you can use a blender, immersion blender or food processor to blend until smooth if desired. I used a potato masher and left the jam on the chunkier side.

Top 20 homemade jam recipes from across the web

The most viewed homemade jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stone-Fruit "Duck" Sauce

How to make marmalade

Strawberry jam

Rhubarb & ginger jam

Apricot Jam

Apricot Jam

Apricot Jam

No Pectin Jam (3 Ways)

Spiced Plum Jam With Cardamom and C...

Crostata di marmellata (apricot jam...

Blueberry jam

Peachy-Pepper Jam

Blackberry jam

Spiced Apple Jam

Easy Strawberry Rhubarb Freezer Jam

Homemade Cherry Jam

Easy Small Batch Honey Rhubarb Ging...

The Best Homemade Strawberry Jam Re...

Easy Homemade Cranberry Jam

How to Make Jam

Top 20 homemade jam recipes from across the web

The most viewed homemade jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stone-Fruit "Duck" Sauce

How to make marmalade

Strawberry jam

Rhubarb & ginger jam

Apricot Jam

Apricot Jam

Apricot Jam

No Pectin Jam (3 Ways)

Spiced Plum Jam With Cardamom and C...

Crostata di marmellata (apricot jam...

Blueberry jam

Peachy-Pepper Jam

Blackberry jam

Spiced Apple Jam

Easy Strawberry Rhubarb Freezer Jam

Homemade Cherry Jam

Easy Small Batch Honey Rhubarb Ging...

The Best Homemade Strawberry Jam Re...

Easy Homemade Cranberry Jam

How to Make Jam

The most viewed homemade jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine