Fruit Jam or Jelly Recipe

American · Condiment · 40 min total

This simple fruit jam or jelly recipe uses fresh or frozen fruit and natural pectin to create a spreadable preserve with bright flavor. Perfect for toast, scones, or as a gift.

Ingredients

• 4 cups fresh or frozen fruit (e.g., strawberries, raspberries, or peaches), chopped
• 2 cups granulated sugar
• 1/4 cup lemon juice (about 1 lemon)
• 1 packet (1.75 oz) powdered fruit pectin (e.g., Sure-Jell)

Instructions

1. Place a small plate in the freezer to test the set later. Wash and chop fruit if needed. Crush berries or soft fruit with a potato masher or pulse in a food processor to desired consistency.
2. In a large pot, combine the fruit, lemon juice, and pectin. Stir well. Bring to a full rolling boil over high heat, stirring constantly.
3. Add the sugar all at once, stirring until dissolved. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
4. Remove from heat. Skim off any foam with a metal spoon. Test the set: spoon a small amount onto the cold plate; if it wrinkles when pushed with your finger, it's ready. If not, boil another 30 seconds and test again.
5. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). Remove jars and cool undisturbed for 12-24 hours. Check seals.

Tips

• For jelly, strain the fruit mixture through a fine-mesh sieve before adding sugar.
• Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
• If you prefer low-sugar jam, use low-sugar pectin and reduce sugar to 1 cup.

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