Best 3 Basic Jam Recipes

Indulge in the delightful world of homemade preserves with our comprehensive guide to basic jam making. Discover the art of transforming fresh, seasonal fruits into luscious, spreadable delicacies. Explore a diverse collection of recipes that cater to various tastes and preferences, from classic strawberry jam to unique combinations like pineapple-mango and blueberry-lavender. Each recipe is meticulously crafted to ensure success, providing step-by-step instructions and helpful tips. Whether you're a seasoned jam maker or embarking on your culinary adventure, this guide will equip you with the knowledge and techniques to create delectable jams that will elevate your breakfast toast, pastries, and desserts.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

ANY FRUIT JAM

Any Fruit Jam image

Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients, and cook until thick. That's it. Store it in the fridge, where it will keep at least a week. Your breakfast just got way more delicious.

Provided by Mark Bittman

Categories condiments

Time 1h

Yield About 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 pound fruit
1/4 cup sugar
Seasonings to taste
2 tablespoons juice
Vinegar

Steps:

Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.

Tips:

Use ripe, fresh fruit for the best flavor and texture.
Prepare your fruit properly before cooking. This may include peeling, coring, or slicing.
Use a large pot or saucepan that is big enough to hold all of the ingredients without boiling over.
Bring the jam to a full rolling boil before reducing the heat to a simmer. This will help to prevent the jam from crystallizing.
Stir the jam frequently while it is cooking to prevent it from sticking to the bottom of the pot.
Test the jam for doneness by spooning a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is done.
Remove the jam from the heat and let it cool slightly before pouring it into jars.
Seal the jars tightly and process them in a boiling water bath for the recommended amount of time.
Store the jam in a cool, dark place for up to a year.

Conclusion:

Making jam is a fun and rewarding way to preserve your favorite fruits. With a little time and effort, you can create delicious jams that can be enjoyed all year long. So grab a pot and some fruit, and get started on your next batch of homemade jam today!