Jams And Jellies
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Making Simple Homemade Jams and Jellies:

ByGina

Preserving Your Favorite Soft Fruits.

There is nothing quite like opening a jar of bright, sweet jam in the middle of winter and smelling the sunshine of a summer afternoon. If you’ve ever been intimidated by the idea of making your own preserves, take a deep breath! Preserving berries and other soft fruits is one of the most rewarding and simple ways to fill your pantry without relying on store-bought jars.

Whether you have a few berry bushes in the backyard or you just found a great deal at your local farmer’s market, making jam is a fantastic way to celebrate these fresh ingredients.

Jam vs. Jelly: What’s the Difference?

Before we get our hands sticky, let’s clear up the basics:

Jam: This uses the whole fruit. You crush or chop the berries, which gives the jam a thick, chunky texture. It’s the easiest way to start!

Jelly: This is made from just the fruit juice. It is clear, firm, and requires straining the fruit through a cheesecloth.

For beginners, jam is the way to go. It’s faster, uses the whole fruit, and tastes incredible.

The Essentials

You don’t need a science lab to make jam. Here is your basic kit:

  • Soft Fruit: Strawberries, raspberries, blackberries, or blueberries.
  • Sugar: This helps the jam set and preserves the color.
    • *NOTE: While sugar is a necessary ingredient, you can easily adjust the levels to meet your own dietary needs and preferences. We love making low-sugar varieties!
  • Lemon Juice: The acidity helps the “pectin” (the stuff that makes it gel) do its job. Fresh-squeezed is best. 
  • A Heavy Pot: A thick-bottomed pot helps prevent the fruit from scorching.
  • Clean Jars: Glass jars with tight-sealing lids. 

Step 1: Prep the Berries

Wash your fruit and remove any stems or leaves. If you are using strawberries, give them a rough chop. For smaller berries like raspberries, you can leave them whole.

Place them in a bowl and use a potato masher (or even a fork) to crush them to your preferred consistency. Do you like big chunks? Mash them less. Prefer it smooth? Give it some muscle!

Step 2: The Simmer

  • Combine your crushed fruit, sugar, and a splash (tsp.) of lemon juice in your pot.
  • Bring the mixture to a boil over medium-high heat, stirring constantly so it doesn’t stick.
  • Let it reach a “rolling boil”; one that doesn’t stop even when you’re stirring.
  • Keep it boiling for about 5 to 10 minutes. You’ll notice the mixture starts to look glossy and thick.

Step 3: The Frozen Plate Test

  • How do you know it’s done? Use the Plate Test:
  • Put a small plate in the freezer before you start.
  • Drop a small spoonful of hot jam onto the cold plate.
  • Let it sit for 30 seconds, then push it with your finger.
  • If it wrinkles, it’s done! If it’s still runny, boil it for another 2 minutes and try again.

Step 4: Storage

Since we are keeping things simple, Refrigerator Jam is the best place to start.

  • Carefully pour the hot jam into clean jars, leaving a little room at the top. 1/2 inch headspace is standard.
  • Let them cool completely on the counter.
  • Once cool, pop on the lids and slide them into the fridge.

Refrigerator jam will stay fresh for about three weeks. If you want it to last longer, you can put these jars in the freezer (just make sure to leave an inch of space at the top so the jar doesn’t crack as it expands!) for up to a year.

Pro Tip: If you’re going to freeze your jars, make sure you use jars with no “neck”. Canning jars for jams and jellies are usually this style, but if you’re using anything bigger (pints and up) make sure they are wide-mouth variety. Narrow neck jars can break when frozen.

Fun Flavor Combinations

Once you’re comfortable with a basic berry jam, try mixing things up:

  • Blueberry Lemon: Add a little extra lemon zest.
  • Mixed Berry: Throw in whatever is ripe! Strawberries and raspberries make a great team.
  • Strawberry Basil: Add a few finely chopped basil leaves at the very end for a “fancy” twist.

Making your own jam is a small step toward a more self-reliant lifestyle, and honestly, it just tastes better. Grab a spoon and get started!

How did your first batch of jam turn out?

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