This is a simple guide to making a batch of homemade jam using most any fruit- fresh or frozen. The lemon juice helps the pectin in the fruit and sugar form together to create a jam consistency. With these essential ingredients, you can make a delicious jam without chemical preservatives that stores well in the fridge for up to a month
Add your three ingredients to a pot and cook over medium high heat for about 5-10 minutes- at this point we’re just trying to get the fruit nice and soft. It might take a bit longer from frozen.
Use a potato masher (or an immersion blender) to mash into a smooth jam consistency. Lower the heat to medium low and continue to cook until the liquid has reduced a bit, 5-10 minutes more depending on how much liquid is in the fruit.
To test for doneness, place a bit of jam on a plate, cool for a minute or two, and tilt to the side. If it’s running off the plate it needs a few minutes more. If it stays gelled it’s ready! Add to a jar and store in the fridge.
Easy Homemade Jam
Use any fruit (fresh or frozen) to make a batch of homemade jam. No canning required, the lemon juice and sugar will be enough to preserve the jam in the fridge for up to a month- if it lasts that long
Ingredients
- 2 cups strawberries fresh or frozen
- ¾ cup organic cane sugar
- 2 tbsp pure lemon juice
Instructions
- Add the three ingredients to a medium pot and cook on medium high for about 5 minutes, longer if using frozen. We're just trying to get the fruit soft enough to mash
- Once the fruit is soft, use a potato masher to smooth out into a jam consistency. You can also use an immersion blender, I always do with fruit that I'm keeping the skin like peaches, plums, apricots to get a smooth final product
- Cook on medium low for another 5-10 minutes to reduce some of the liquid. You can test by putting a bit on a plate and seeing if it's super runny, if so, let it cook a few minutes longer
- Add to a jar and keep in the fridge
Notes
- This recipe can be used with just about any fruit, fresh or frozen- berries, peaches, cherries, plums, apricots, figs, you name it. You might need to adjust the second cooking time depending on the amount of liquid the fruit has