Jam or Preserves Recipe
International · Condiment · 45 min total
This simple recipe transforms fresh fruit into a sweet, spreadable jam or preserves, perfect for toast, scones, or as a gift. Adjust the sugar based on the fruit's sweetness.
15
min prep
min prep
30
min cook
min cook
32
servings
servings
50
kcal/serving
kcal/serving
Ingredients
- 2 lbs fresh fruit (e.g., strawberries, peaches, or mixed berries), washed and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 tsp butter (optional, to reduce foaming)
Instructions
- In a large, heavy-bottomed pot, combine the fruit, sugar, and lemon juice. Stir well and let sit for 10-15 minutes to macerate.
- Place the pot over medium-high heat and bring to a boil, stirring frequently. Add the butter if using to reduce foaming.
- Once boiling, reduce heat to medium and cook at a steady boil, stirring often, until the mixture thickens and reaches the gel point (about 20-30 minutes). To test, place a small plate in the freezer; drop a spoonful of jam on the cold plate; if it wrinkles when pushed with a finger, it's done.
- Remove from heat and let cool for 5 minutes. Skim off any foam if desired.
- Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage, or refrigerate for up to 3 weeks.
Tips
- For a lower-sugar version, use a no-sugar-needed pectin and reduce sugar to 1 cup.
- Store opened jam in the refrigerator for up to 3 weeks.
- To test for doneness without a thermometer, the jam should reach 220°F (105°C) at sea level.
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