This jam recipe is a great starter recipe. You won't need to worry about using pectin, as the fruit with seeds will provide enough of that, and the other ingredients are simple enough that everyone will have them in their pantry.
Cuisine American, Australian, British, European, French, World
Keyword berries, berry, conserves, jam, jam making, jelly, preserve, preserving
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 8250ml Jars
Stockpot or saucepan
8 250ml Jars
Make 8 x 250 g jars
4lbFruit of your choice: raspberries, blackberries, blueberries, strawberries, or red or black currants. You can also use apples, pears, cherries, peaches, apricots, nectarines, mangoes, or a combination of fruit.(2kg)
2lbSugar, white caster/granulated(1kg)
Wash and dry the fruit, making sure to remove any damaged flesh.
Place the fruit in a deep heavy-bottom stockpot or saucepan.
Add sugar and lemon Juice.
Heat over a medium-high heat, and stir until the sugar dissolves.
Increase the heat slightly and bring to a rapid boil. Allow the mix to boil for a few minutes.
Reduce the heat to medium-low, and simmer the mix for 25mins approx.
After about 15 minutes, you will see the mixture has darkened, thickened and reduced.
Using the thermometer – your jam should reach 105C/220 F. However, if it has reduced significantly, and is now quick thick, you're good to go.
Use a soup ladle to spoon the mix into a jug, and carefully pour it into your warmed glass jars.
Remember to clean the rim of the jar before sealing with the lid.
Place the lid on, screwing on tightly.
Wrap tea towels around the cooling jars to protect them from cold chills.
Safety note: wrap your hot jars in a few tea towels to help lower the temperature slowly and to stop any sudden chills which may damage the jars.