Vibrant Homemade Fruit Jam (Printable Version)
A vibrant, naturally sweet fruit spread perfect for toast, yogurt, or dessert layers.
# What You Need:
→ Fruit
01 - 2.2 lbs mixed fresh fruit, hulled, pitted, and chopped
→ Sweetener
02 - 2 1/2 cups granulated sugar
→ Acid
03 - 2 tablespoons freshly squeezed lemon juice
→ Optional
04 - 1 vanilla bean, split lengthwise or 1 teaspoon vanilla extract
# How to Make It:
01 - Wash, hull, pit, and chop the fruit as required.
02 - Place the prepared fruit and lemon juice in a large, heavy-bottomed saucepan and lightly mash for a chunky texture or puree for smoothness.
03 - Stir in granulated sugar thoroughly and let rest for 10 minutes to extract juices.
04 - Heat the mixture over medium heat, stirring frequently to avoid sticking, until it reaches a full boil.
05 - Reduce heat to low and simmer, stirring occasionally, until the jam thickens and reaches 220°F (104°C), about 25–35 minutes. Skim any foam from the surface.
06 - If using, add vanilla bean or extract near the end of cooking and stir well.
07 - Spoon a small amount onto a cold plate; if it wrinkles when pushed, the jam is ready. Continue cooking and retesting if necessary.
08 - Pour hot jam into sterilized jars, leaving 1/4 inch headspace, then seal immediately.
09 - Allow jars to cool to room temperature before refrigerating or processing for extended preservation.
# Expert Tips:
01 -
- You'll taste the actual fruit, not just sugar—it's bright and genuine in a way store-bought jam never quite achieves.
- Four cups means you make it once and enjoy it for weeks, whether spooned over toast or swirled into midnight yogurt.
- It's forgiving enough for beginners but teaches you something real about cooking if you pay attention.
02 -
- Temperature matters more than time—a candy thermometer set to 104°C (220°F) takes the guesswork out of whether your jam will actually set.
- Not all fruit releases the same amount of liquid, so trust the wrinkle test over any timer; every batch is a little different.
03 -
- Sterilize your jars in boiling water for 10 minutes before use, then keep them hot until you're ready to fill—this prevents thermal shock and helps the seal take properly.
- The wrinkle test is more reliable than any thermometer; trust your instincts and the way the jam behaves on that cold plate.