Homemade Jam Recipe
There are a lot of different homemade jam recipes out there. Just look on Google, and you'll find millions of them!
But wouldn't it be nice to have a source of family-tested, tried-and-true, finger-lickin'-good recipes? Ones that you know will be great even before you've made them?
Good news - your dream just came true! We have a large collection of homemade jam recipes that we know you'll love as much as we do.
That's why we think you'll find each and every recipe to be absolutely perfect!
Treat yourself to something deliciously homemade for a change - it's a healthy, tasty alternative! And thankfully, it's fast and easy. Making jam can take as little as 15 minutes.
How to make jam
The steps to making jam are relatively simple. For most jam recipes, the process includes washing and crushing the fruit, bringing it to a boil, adding sugar and pectin, and then pouring into hot jars for
the canning process.
Jams and jellies are always
water bath canned, since they contain fruit.
Pectin is often used in homemade jam recipes as a thickening agent. Some people get confused about this part, but it's nothing to worry about.
Click here to learn about pectin and how to use it!
Sweet Strawberry Jam
Sugar'n Spice Blackberry Jam
Old Fashioned Pear Butter
Country Apple Jam
Super Squash Jam
What's the difference between jam, jelly, marmalade, and preserves?
Well, jam is usually a smooth, slightly chunky soft-spread. It has a thick consistency with a wonderfully sweet flavor.
Jelly lives up to it's name - jell. It is usually a stiffer and more delicate spread.
Marmalade is a slightly chunky soft spread - however, it traditionally holds a citrus flavor. Citrus rinds are often included to give it that familiar "zing".
Preserves are simply
fruit that has been canned
- often with a sweet syrup. But most people use the words jam, jelly, or preserves as synonyms for the same thing.
Browse through our large collection of jam recipes and find your favorites. These home canning recipes have been tried and true. We know you'll love 'em!
Reducing sugar in jam recipes
If you're trying to cut down on sugar in your diet, or are simply looking for a healthier alternative, you may wonder if you can reduce the amounts of sugar a homemae jam recipe. Most jam and jelly recipes call for cups and cups of sugar, which is not exactly what a diabetic may have in mind!
Sugar does two things to jam: it firms it, and it adds volume.
It is perfectly safe to reduce the amount of sugar in your homemade jam recipe; however, you may find that the consistency will change! Traditional jam is thick and chunky, and this is achieved by adding full sugar to the jam. Sugar tends to act as a firming agent to the fruit, so when you leave it out or reduce it, you will just have runny soup. The jam will still taste wonderful, but just be aware that it will be the consistency of syrup. These "syrup jams" make excellent ice cream toppers!
When you are making jams that call for
however, you should always add the correct amount of sugar called for. Although it will not affect the preservation, your pectin will be rendered worthless if you don't add full sugar. Because pectin is specifically made to help thicken jams and jellies, it is made to work with sugar.
Fortunately, there are many types of pectins out there. There is a no-sugar pectin that will thicken your jam without adding any sugar. This is an excellent choice if you are wanting the healthy option.
Sugar also adds volume to jam. We have found that when we reduce the majority of sugar in a homemade jam recipe, there is a significantly less amount of jam as a result. A large amount of fruit is required to make a no-sugar jam - this is also true of jams calling for no-sugar pectin.
For those wanting the sweetness but not the sugar, using honey in a homemade jam recipe works very nicely. Because honey is naturally acidic, it will actually aid the preservation of your jams! However, because honey does have a distinct flavor, you may or may not want to use it; what you add or subtract from a recipe will have an affect on the flavor.
To use honey in place of sugar, use 3/4 cup for every cup of sugar.
There are many homemade jam recipes that actually call for honey; in this case it may also call for pectin. Make sure that you use the right kind of pectin, since the different types are not interchangable.
Doubling a homemade jam recipe
Want to make an extra big batch of that favorite jam recipe? Do not double it! Yes it's tempting, but if you are looking to make two batches, make them in seperate pots.
If you double a jam recipe, especially those calling for pectin, it will not set up and will be very runny and sryupy. We have had personal experience with this and can confidently say, do not double your jam or jelly recipe!
When you double a homemade jam recipe, obviously there are more ingredients in your pot. The cooking time that your recipe calls for will not be sufficient enough to cook through double the ingredients, thus affecting the consistency. Since bringing the jam to a boil is a major step in the thickening process, skipping this step will result in runny jam.
Doubling the cooking time will not help matters, either. Boiling your jam longer will cause the jam to become tough and dark-colored.