jam recipe

Gone a bit overboard at the pick your own? Then make the most of your seasonal summer fruits with this easy peasy homemade strawberry jam recipe. We&#8217;ve a similar version too, which is slightly speedier &#8211; quick strawberry jam.

Strawberry jam

strawberries

1.4kg jam sugar

lemon

Wipe the strawberries with a damp cloth to remove any dirt. Hull and halve, or quarter if large. Tumble into a large bowl and stir through half the sugar, coating the fruit well. Leave them to macerate for a couple of hours.

Transfer to a preserving pan or very large high-sided saucepan, scraping out the bowl thoroughly. Add the rest of the sugar and the lemon juice. Put a couple of saucers in the freezer (unless you have a sugar thermometer). Cook slowly over a low heat until the sugar has dissolved, then bring to the boil and bubble rapidly for about 20 minutes or until the setting point is reached (see next step).

To test whether the setting point has been reached, take the pan off the heat and either use a sugar thermometer (once it gets to 105°C it’s ready) or spoon a little of the jam onto a cold saucer from the freezer. Return the saucer to the freezer for a minute to cool the jam, then push it with the tip of your finger – if the jam wrinkles on the surface, the setting point has been reached. If it hasn’t set, continue boiling for a couple more minutes, then repeat the test.

Remove any scum from the surface of the jam with a metal spoon and leave to sit for 10 minutes so the strawberries are well distributed throughout the jam. Spoon into warm, freshly sterilised jars, to within 3mm from the top. Top with a waxed disc and seal with a lid, then leave to cool.

Want to know how to make jam in the most simple way? This quick and easy jam recipe tells you how to make it using only a microwave.

Microwave jam

700 g (1 ½lb) stoned fruit

700 g (1 ½lb) None

lemons

Place stoned fruit, caster sugar and the juice of two lemons in a 2 litre (31&frasl;2 pint) deep microwaveproof dish. If using a 650 watt microwave, cook on high for 15&ndash;20min, stirring once or twice.

Ever wanted to make homemade jam? This recipe will show you how to make jam out of any fruit to enjoy for breakfast, as a snack, or even on desserts!

How to Make Jam

fruit

sugar

lemon juice

Place 3 small plates in the freezer to use later for testing the jam.

Combine the fruit, sugar and lemon juice in a non-reactive heavy bottomed saucepan over medium heat. Mash the fruit with a potato masher or large fork to help break it down.

Once the sugar has dissolved, turn the heat up to high and cook until thickened, stirring frequently, about 15-20 minutes.

To check for doneness, drop a small amount of jam onto a small frozen plate. Let cool for a moment, then run a spoon or finger through the jam. If you can draw a line with clean edges that don't drip, then it is ready. If it runs back together, then cook for a few more minutes.

Turn off the heat and transfer the jam into 2 clean 8-ounce mason jars. Cool the mixture, then store in the refrigerator for up to 3 weeks.

https://content.jwplatform.com/videos/nUIyga4F.mp4

A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor.

Easiest Rhubarb Jam Recipe

rhubarb (chopped)

lbs sugar

1.75 oz natural pectin

Put a saucer in the freezer.

Heat rhubarb and lemon juice over medium heat.

Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.

Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).

Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.

You can let the jars cool and keep in the fridge or process them so that they're safely sealed.

Excellent Jam!  I added 1 T. vanilla extract (when I added the sugar) and liked the way it complemented the rhubarb flavor.

I haven't tried it yet, but it looks very nice. I'm wondering, though -- is your nutrient-calculating program off? 942 cal for a tablespoon of jam is more than a factor of ten higher than any other jam I've seen. Most jams have only 30 or so calories or so. I'd believe up to 100, but not 1000. Curious!  Oh -- maybe you told it only 8 servings, and it came up with 942 calories per jar?

Last year was the first time I ever made rhubarb jam and this recipe was so easy and delicious that I just made another batch this year! I only get 6 pints from this recipe and I sprinkle about 1 more Tablespoon of pectin in than what the recipe calls but it wouldn't really be neccessary as that makes the jam very thick. This year I added some natural red food coloring to get red jam - last year the jam was more brown even though I used red stalks of rhubarb. So if you want rhubarb jam definitely try this recipe! I don't think you will have any regrets!

I’ve made this two seasons and we love it. I do not use a full 4lbs. of sugar because we like it a bit more on the tart side. It is absolutely delicious and could not be easier to make!!

Top 4 jam recipe recipes from across the web

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Strawberry jam

Microwave jam

How to Make Jam

Easiest Rhubarb Jam Recipe

Top 4 jam recipe recipes from across the web

The most viewed jam recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry jam

Microwave jam

How to Make Jam

Easiest Rhubarb Jam Recipe

The most viewed jam recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine