How To Make Jam Recipes

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BASIC JAM



Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
  • Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

STRAWBERRY JAM



Strawberry Jam image

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Provided by Katharine

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 40

Number Of Ingredients 3

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Steps:

  • In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g

HOW TO MAKE JAM



How to Make Jam image

Preserve fruit at the height of its season, and enjoy it all year round. Alison Roman will show you how.

Provided by Alison Roman

Number Of Ingredients 0

Steps:

  • The world of preserves is large and potentially confusing. Just consider jams, jellies and marmalades. They, and several others, are all styles of fruit cooked with sugar and canned or refrigerated to extend its life. In this guide, we'll focus exclusively on jam, but, when it comes to preserves, it's worth knowing some of the categories.Jelly is translucent and gelatinous. It's often made only from the juice of fruits that aren't suitable for making jam because they never break down; don't contain enough natural pectin (the ingredient that creates that gelled, jammy texture); or have large, inedible, hard-to-remove seeds, like those in Concord grapes. Here, powdered pectin is added during the cooking process to help the liquid set into a firmer, wobbly texture, not unlike a slightly looser version of Jell-O. Jam is made with whole or cut fruit, cooked with sugar until it's thickened and jammy. How gelled, or firm, the jam becomes depends on the fruit's naturally occurring pectin or on any additional (usually powdered) pectin, which is incorporated during the cooking process. Depending on the fruit and how it was cut, the final product can be completely smooth or chunky with smaller, jammy pieces of fruit throughout. It should always be firm enough to spread and soft enough to spoon. Marmalade refers to preserves made from citrus fruit. There are several ways to make marmalade, some more time-consuming than others. But, in all of them, the fruit (rind, pith, fruit and/or peel) is simmered in water to soften then cooked with sugar to thicken. Here, too, how you prepare the fruit plays a role: Your end result can be lightly textured and clear, almost jellylike, or more gelatinous with larger, thicker pieces of softened rind throughout. Marmalade is best made with oranges, grapefruit, lemon or kumquats. (Limes are too bitter and not quite juicy enough.) While marmalade is a touch more complicated than jam, here's a good recipe to start with.
  • The best jams strike a balance among three ingredients: fruit, sugar and acid. Peak-season fruit is thickened with granulated sugar, which, along with an acid like lemon or lime juice, helps enhance its flavor. Achieving the right proportions can be a delicate dance, but it's one worth mastering.Your final product will be only as good as the raw fruit you start with, so bear in mind the flavor, texture, sweetness and acidity of what you choose. Taste it to make sure it's flavorful and well balanced so your jam will be, too. Nearly any fruit can be used, but the best jam comes from juicy specimens with a balance of sweet and tart flavors and high amounts of naturally occurring pectin, like raspberries, blueberries, plums and apricots. Resist the urge to use fruit so ripe it's collapsing under the weight of its own juices: It might seem like an appealing choice, but it contains less pectin than fruit that's just about to hit peak ripeness. That's one reason the beginning of any fruit season is actually the best time for preserving. Unlike store-bought jam, which almost always has additional pectin, a homemade jam may vary from slightly looser to remarkably firm, but trust that you're letting each fruit be its truest self, becoming as jammy or spreadable as it wants to be. For our recipes (found below), we're using 4 pounds of fruit. If it's a fruit that needs a pit or core removed, the amounts given in the ingredient list reflect how much fruit you should buy, so that after you pit and core, you should have 4 pounds.This chart shows some of the most commonly preserved fruits, and where they fall in relation to their pectin content and acidity. Aside from preserving the fruit, the sugar in the jam will also help determine its deliciousness, playing a role in both flavor and texture. Too much, and the jam will be unpalatable, the flavors of the fruit replaced with sickly sweetness. Not enough, and the jam will never achieve the proper texture, since fruit does not have enough natural sugar on its own to adequately gel. If you're just starting out making jam, it's best to stick with regular granulated sugar. Other sweeteners like brown sugar, honey or agave can be used in conjunction with sugar to lend different flavors, but they should never be used as the sole sweetener in jam. They contain different amounts of moisture, so they cook differently than granulated sugar, and their flavor is too pronounced. (This is about the fruit, remember?) While there are basic fruit-to-sugar ratios, it's important to note that if you start with extremely tart fruit, you might have a jam that is more mouth-puckering than expected. For our recipes, we're using anywhere from ¼ cup to ¾ cup sugar per pound of fruit. However, if you feel it needs a little more - if it's not sweet enough, or if it's too tart for your liking - you can add a bit of sugar to the recipe, to taste. Just be sure any adjustments are made at the beginning of the cooking process.Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up. The lemon or lime juice is added at the end to preserve its fresh tang and bright citrus flavors. Here, we're adding about 1 tablespoon of lemon or lime juice per pound of fruit. The exception is our tomato jam, which uses 1 tablespoon of vinegar. Correction: An earlier version of this guide referred incorrectly to the process for canning tomatoes. It requires the addition of an acid, like lemon juice, lime juice or vinegar. It is not the case that no acid is needed.
  • A well-made jam, featuring a single fruit, is a thing of beauty. But, every now and then, a little something extra can elevate a fine jam to something transcendent. Be sure to consider what flavors might complement the fruit, as well as how they will be added, and avoid anything that might be too assertive, have an unpleasant toothsomeness, if left in, or be hard to pick out, if not. Overwhelmed by possibility? Look for the kind of jam you're making below for some of our best suggestions.Lemon or lime: Add 1 tablespoon fresh lemon or lime zest with the juice Ginger: Add 2 tablespoons freshly grated ginger with the sugar Elderflower: Add 2 tablespoons elderflower liqueur with the sugar Thyme: Add 2 sprigs thyme with the sugar (remove sprigs before canning)Orange flower water: Add 1 teaspoon with the juice Vanilla: Add 1 vanilla bean, split, with seeds scraped with the sugar (remove the pod before canning) Black pepper: Add 1 teaspoon freshly ground black pepper with the sugar Lemon verbena: Add 4 whole lemon verbena sprigs with the sugar (remove sprigs/leaves before canning)Rose: Add 2 teaspoons rose water with the lemon or lime juice Ginger: Add 2 tablespoons freshly grated ginger with the sugar Lime or Orange: Add 1 tablespoon freshly grated lime or orange zest with the juiceOrange blossom: Add 1 teaspoon orange flower water with the juice Citrus: Add 1 tablespoon fresh lemon, lime or orange zest with the juice Black pepper: Add ½ teaspoon freshly ground black pepper with the sugarRose: Add 2 teaspoons rose water with the juice Sumac: Add 2 teaspoons sumac with the juice Black pepper: Add ½ teaspoon freshly ground black pepper with the sugar Rosemary: Add 1 large rosemary sprig with the sugar (make sure to remove the sprig before canning)Vanilla: Add 1 vanilla bean, split, with seeds scraped with the sugar (remove the pod before canning) Ginger: Add 2 tablespoons freshly grated ginger with the sugar Black pepper: Add ½ teaspoon freshly ground black pepper with the sugar Lemon verbena: Add 4 whole lemon verbena sprigs with the sugar (remove sprigs and leaves before canning)Vanilla: Add 1 vanilla bean, split, with seeds scraped with the sugar (remove the pod before canning) Spices: Add ½ teaspoon ground cardamom or cinnamon with the sugar Turmeric: Add 2 teaspoons freshly grated turmeric (or ½ teaspoon dried) with the sugarGinger: Add 2 tablespoons freshly grated ginger with the sugar Black pepper: Add ¼ teaspoon freshly ground black pepper with the sugar Lime: Add 1 tablespoon freshly grated lime zest with the juiceGarlic: Add 4 smashed garlic cloves with the sugar Chile de arbol: Add 2 to 3 whole chiles de arbol or ½ teaspoon crushed red pepper flakes with the sugar Rosemary: Add 2 sprigs rosemary with the sugar (make sure to remove the sprigs before canning)Mustard: Add 2 teaspoons yellow mustard seeds with the sugar Harissa: Add 1 tablespoon harissa paste with the sugar Turmeric: Add 2 teaspoons freshly grated turmeric (or ½ teaspoon dried) with the sugarVanilla: Add 1 vanilla bean, split, with seeds scraped with the sugar (remove the pod before canning) Cinnamon: Add 2 cinnamon sticks with the sugar (make sure to remove the sticks before canning) Star anise: Add 3 star anise pods with the sugar (make sure to remove the pods before canning)Cardamom: Add 1 teaspoon ground cardamom with the sugar Ginger: Add 2 tablespoons freshly grated ginger with the sugar Brandy: Add 2 tablespoons brandy with the sugar Rosemary: Add 1 large rosemary sprig with the sugar (make sure to remove before canning)
  • It should go without saying that the most important part of the jam-making process is cooking the fruit (since, well, it's what makes it jam). This is when water evaporates, not only thickening the mixture, but concentrating flavors. Stay alert here: You want that perfect texture - not firm or bouncy, syrupy or pourable.To start, toss your fruit in sugar and let it sit at least 20 minutes before cooking it and up to overnight. This maceration pulls the juices from the fruit, which will dissolve the sugar, jump-starting the jam-making process and preventing clumps of sugar from caramelizing. The jam must then be cooked over high heat in order to evaporate the water as quickly as possible and harness the power of the natural pectin. (Cooking time can vary, depending on a fruit's water content, but once it's at a rolling boil, expect to cook it for at least 40 to 50 minutes. Raspberries and blackberries tend to have less water than a strawberry or apple, making them faster to cook.) The high temperature leaves the jam susceptible to burning or scorching at the base of the pot (especially so if you're using a non-copper pot), so it's extremely important to stir it constantly once it's started to thicken even a little. The edges of the pot are most susceptible to this kind of burning, so pay extra close attention there. Skimming the jam: As the jam simmers, a whiteish, cloudy foam will most likely form. It's made up of impurities rising to the top and should be skimmed, as when making chicken stock, to prevent a cloudy or muddy result. Use a fine-mesh strainer or a shallow, wide spoon, and rinse the strainer or spoon between uses to keep the foam from returning to the jam.Testing the jam: When you think the jam might be close to the perfect texture, you'll want to test it for doneness. It's better to find out if the jam is too runny early, rather than once it's in the jars. To do this, spoon a bit of hot jam onto a chilled plate and drag your finger or spoon through it. How it moves on the plate (or doesn't) will give you an idea of how thick and jammy (or runny and loose) the jam will be once cooled completely. Typically, it will start to form a gelled skin on top, indicating it's going to set up. If the chilled jam still seems watery or syrupy, it needs more time to cook.
  • You don't necessarily have to can your jam - you can put it in a clean jar and throw it in the refrigerator, eating it within a couple of weeks. But if you want it to last longer, you'll want to take the extra step. Canning seals the jars, protecting the contents from mold, bacteria or yeast growth, and allows them to be stored in a cool, dark place without refrigeration.Clear your countertops, gather the equipment you'll need (pot, utensils and strainer, along with a few paper towels), and leave your schedule open. Making jam requires your full attention to prevent scalding, burning or scorching.In the event you don't own a proper canning bath, all you'll need is a large, wide pot. If you've got a wire rack that can fit inside, all the better to ensure the water boils under the jars as well as around them.You'll want to prepare your jars as you cook your jam, or slightly before. It's recommended that your jars are hot (or, at the very least, warm) to prevent any cracks that can occur from the hot jam hitting a cold jar. Wash jars with warm, soapy water (no need to wash the lids), making sure all soapy residue is completely rinsed away. If you plan on canning your jam, you must sterilize the jars. To do this, place the jars in a large pot and fill it with water until the jars are covered. Bring to a boil and cover. Continue to boil for 15 minutes. Remove the pot from the heat and add the lids. (Do not boil the lids: Their rubber seal is too delicate.) Using clean tongs, remove the jars from the water and place them to dry upside-down on a clean wire rack, or right-side-up on a clean kitchen towel laid over a baking sheet. (Some prefer to sterilize jars by running them through the dishwasher without detergent or by placing the jars on a rack in a hot oven, but those methods are not approved by the U.S.D.A.)Once the jam is ready, it's time to ladle it into the jars. Have your paper towels ready to wipe any spills along the rim. It's important that the jam be as hot as possible when you fill and seal the jars. The steaming jam makes a vacuum that sucks out the air in the jar, creating a preliminary seal. You will want to fill the jars as close to the top as possible without overfilling, as air in the jars increases the risk of spoilage. It may take a couple of tries - and some overflowing jars - before you hit that sweet spot, but a good rule of thumb is to aim for ¼ inch to ½ inch below the rim. Here, it's better to go under than over. When putting on the lid, screw the band on just shy of tight. You'll want to give the jar's contents room to expand while the jars are being processed. Also, it's unlikely, but if the jars are sealed too tightly, the glass could crack. Once the jars are filled and sealed, place them in a large pot of boiling water, making sure they're submerged by at least 2 inches, and boil for 15 minutes. (Note that the boiling time can vary depending on the fruit and the size of the jars, but, for high-acid fruits in an 8-ounce to 16-ounce jar, 15 minutes will get the job done. You'll want to adjust for high-altitude canning.) Using tongs, remove each jar, and, with a dish towel to protect your hands, screw the lid on as tightly as possible. Let jars come to room temperature, undisturbed, before storing in a cool, dark place. While it's not mandatory to seal the jars this way, be aware that skipping this step drastically reduces the jam's shelf life. If not canned, the jams will need to be stored in the refrigerator (or, if you like, store cooled jam in plastic bags and keep it in the freezer).While the band is there to provide added insurance, the real seal happens in the lid, which should be flexed concavely and unable to move or pop. If this is not the case, you must unscrew the band, remove the lid and start over (with new lids).
  • Even the best-made jams can go awry. They might scorch or develop mold, be too sweet or lose their seal, leaving you wondering what you've done wrong. Here are a few frequently asked questions - and their answers - to help guide you on your path to perfect jam.I don't have enough blackberries. Can I add another fruit to substitute? If you're short on the amount of fruit required for a recipe, you can add another. Purists may argue differently, but perhaps they've never tasted a peach-blackberry jam. When mixing and matching, it's important to keep the same total amount of fruit (for example, if that peach-blackberry jam recipe calls for 4 pounds, supplement 3 pounds of blackberries with a pound of cut peaches) and continue with the recipe for the larger amount of fruit (here, blackberries). My jam won't set. If you've been cooking your jam for the amount of time required and it's still not setting, cook it a few minutes longer to evaporate some more of the water in the fruit. It's also important to manage expectations. Some fruit with lower amounts of natural pectin, like strawberries, will never quite reach the same gel-like consistency as those with an abundance of it, like blueberries. As long as it's no longer syrupy, pieces of fruit swimming in a syrup, you should be all good. My jam scorched a little on the bottom. If a corner of the pot is beginning to scorch, the jam is potentially still salvageable. Transfer the pot's contents to a large bowl and thoroughly clean the pot. Taste the fruit. If it has any burned or too-caramelized notes, it's best to take the loss and start over. If it's fine, place the fruit back in the pot and continue cooking, taking care to keep the pot directly over the burner and to stir constantly to prevent further scorching. My jam is too sweet. Throwing in an extra tablespoon of lemon or lime juice at the end can help, but avoid adding any more than that as it could make the jam runny. Keep in mind that jam will also be sweetest when it's hot: The flavors (including its sweetness) will mellow once chilled. The seal on my jars has broken. If you notice the lid has popped without opening, it means the lid is no longer sealed and, as a result, is ineffective at keeping bacteria and mold at bay. Since most jams are stored where we cannot keep tabs on them, it's hard to say how long a seal has been broken. Throw these jams away, just to be safe, though the jars themselves can still be reused, if sterilized. My jam has been canned for a few days but I've noticed it fizzing, forming bubbles or growing mold. Mold growth and accidental fermentation are two telltale signs of improper canning. If you notice fizzy bubbles or blue or white mold growing on the top of the jam or inside of the jar, throw away the jam. (The jars themselves can still be reused, if sterilized.)

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NO-SUGAR HOMEMADE JAM (CHOOSE YOUR FAVORITE FLAVOR-EVEN USE …
This is a very flexible recipe.The trick is to start with 10-12 ounces of berries–a mix, if desired–chopped if large. As done in the above version, the berries may be mixed with fruits like peaches, apricots, or nectarines that have been peeled, pitted and finely chopped for a total of 10-12 ounces of fruit.
From fountainavenuekitchen.com


11 EASY HOME MADE JAM RECIPES - PUREWOW
2019-08-21 5. Vanilla Bean and Brown Sugar Caramelized Banana Jam. This may as well be dessert (and we’re not complaining). Get the Recipe. Floating Kitchen. 6. Fig Bacon Jam. Hint: Whip this up with leftover brunch bacon for the ultimate weekday breakfast toast like Coterie member Liz Harris. Get the Recipe.
From purewow.com


LEMON JAM RECIPE (2 INGREDIENTS ONLY!) - REAL GREEK RECIPES
2021-03-06 Add the cheesecloth inside as well. Ideally use a tall one or a stockpot, because jam tends to get foamy and rise a lot on the surface. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 2 minutes until most of the sugar dissolves. Add the sliced lemons and cook until the jam sets.
From realgreekrecipes.com


HOW TO CREATE YOUR OWN JAM RECIPE | SEED TO PANTRY
2019-06-12 Add up to 2 teaspoons of grated zest or peel to recipes that make enough for 8 half-pint jars or more. Add the zest after the mixture has gelled, but before spooning into jars. Zest added before the heating process tends to add a bitter flavor to the finished product. I added lime zest to Cherry-Lime Jam.
From seedtopantry.com


MAKING JAM WITHOUT PECTIN, CANNING HOMEMADE NO-PECTIN ADDED …
On the plate; push your finger through the jam. If the jam stays apart and leaves a trail where your finger ran it is starting to gel. If it simply runs back together cook it a little longer. On the spoon, allow the jam to cool then turn the spoon sideways. …
From simplycanning.com


33+ DELICIOUS HOMEMADE JAM RECIPES - MOMOOZE
2019-08-29 Recipe here. Plums contain a lot of antioxidants, vitamins A and C, and really healthy. Plum jam is delicious and excellent for dessert toppings and breakfasts. 28. Low Sugar Peach Jam. Recipe here. One more version of homemade heavenly tasty peach jam. 29. Instant Pot Cherry Jam.
From momooze.com


BEST FREEZER JAM RECIPE - HOW TO MAKE NO-COOK FREEZER JAM
2016-07-15 Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year.
From thepioneerwoman.com


HOW TO MAKE HOMEMADE JAMS AND JELLIES - WEBMD
Add the jelly or jam to jars. Skim off the foam that's formed, and pour the fruit mixture into the hot jars. Leave a 1/4-inch of room in the top of the jar.‌. Process the jars. With the lids on ...
From webmd.com


HOW TO MAKE OLD-FASHIONED JAMS—REALLY SIMPLE
Pour your jam into hot, sterilized jars then spoon off any foam. Fill the jars with jam to within ¼ inch of the top; wipe the rims with a clean damp cloth. Place the lids on the jars and screw on the ring bands as tight as you can. Let the jars cool to room …
From harvesttotable.com


CHERRY JAM WITHOUT PECTIN (PRESERVES) - RECIPE52.COM
2022-06-11 Keep 2 plates in the freezer to chill for a cold plate test. Transfer a little jam to the cold plate and that will show you the consistency of the finished preserve. When it is thick and holds its shape, cherry jam without pectin is ready. If not continue to cook for 5 more minutes. Ladle hot jam to clean dry jars.
From recipe52.com


HOW TO MAKE JAM | FEATURES | JAMIE OLIVER
2015-10-12 Gently push the jam with your finger and if the jam wrinkles slightly, it will set when cool. If it doesn’t, leave on the heat for a few more minutes and repeat until wrinkles appear. Turn off the heat and skim any strange looking foam from the top of the jam and throw away. While your jars are still hot, fill them right up to the top.
From jamieoliver.com


APPLE JAM RECIPE - NDTV FOOD
2. Transfer to a heavy-based sauce pan, bring to a boil and cook till soft. 3. Strain through a soup strainer or blend and strain. 4. Put back onto the stove and bring to a boil again and cook, stirring to avoid scorching. 5. When slightly thinner than jam …
From food.ndtv.com


20+ EASY JAM RECIPES YOU'LL LOVE | MYRECIPES
2020-06-09 Spiced Pluot Jam Recipe. Subtle seasonings and a full, plummy flavor make this jam one of our all-time Test Kitchen favorites. You'll need cheesecloth as well as half-pint canning jars. This recipe can be either refrigerated for a month or …
From myrecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


HOW TO MAKE A SINGLE JAR OF FRUIT JAM - KITCHN
2019-06-14 Rinse the fruit and chop larger fruit into small pieces. Combine the fruit with the sugar in a small pot and mash the fruit with a wooden spoon. This helps the fruit release some juices and begins the jam process. Bring the jam to a boil. Bring the jam to a boil, but once boiling, reduce the heat slightly and keep a steady simmer.
From thekitchn.com


HOW TO MAKE STRAWBERRY JAM | BBC GOOD FOOD
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't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't float to the top of the jam jar. Meanwhile, sterilise your jars.
From bbcgoodfood.com


BEST HOMEMADE JAM RECIPES FROM SCRATCH | MISSHOMEMADE.COM
Add the brown sugar. Increase the heat to medium-high and cook, stirring often for about 20 to 25 minutes, until slightly thickened. Remove from the heat and stir the jam for 3 to 5 minutes. Skim off the foam if necessary. Ladle the jam into hot, sterilized jars, leaving a 1/4 inch head space.
From misshomemade.com


HOW TO MAKE FREEZER JAM: INSTRUCTIONS AND RECIPES
2019-05-06 Place the fruit in a large mixing bowl, and crush it with a potato masher. Combine the sugar and pectin in another bowl, and stir until well blended. Add the sugar-pectin mixture to the fruit, and stir for three minutes. Pour the resulting mixture into jars, leaving a half-inch of headspace at the top of each jar.
From thespruceeats.com


JAM RECIPES | BBC GOOD FOOD
Make a batch of sweet and tart rhubarb jam with our super simple, seasonal recipe. Add a touch of vanilla for a stunning preserve for spring. Fig jam. A star rating of 4 out of 5. 12 ratings. Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt. Raw strawberry jam. A star rating of 3 out of …
From bbcgoodfood.com


BREAD MACHINE JAM: HOW TO MAKE USING A HOMEMADE RECIPE
2022-02-03 Step 1: Cut the fruits in half, or into smaller pieces. Mash them using a potato masher or just your utensils if you don’t have the latter. You can leave a few small pieces of fruit to add a little texture to your jam. Step 2: Set the small pieces of fruit aside and gather the other mashed fruits. Placed the mashed fruits, sugar, lemon juice ...
From makethebread.com


EASY BLACKBERRY JAM RECIPE - TASTES BETTER FROM SCRATCH
2021-06-01 Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry “jam”. (Jelly uses the juice only). Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
From tastesbetterfromscratch.com


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