How to Make Jam. There's lots of helpful tips and great instructions so take a look. Easy too!

I've seen so many fancy recipes to make jam, with all kinds of ingredients and complicated instructions, but I never managed to find a 'basic' recipe for a good, decent, easy jam, which I could use for different fruits and then our friend Carina came along and shared her wonderful jam recipe!

Here, Carina has made Apricot and Strawberry Jams which she has harvested from her garden. Sure looks wonderful!

Recipe by Carina Duclos and various sources, see end of recipe for further details.

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Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: Roughly 11 Mason Jars, 250 ml / 8.5 oz in size

Ingredients
5 cups / 600 g of fruit - In this case, Carina made Apricot and Strawberry Jam.
7 cups / 1.4 Kg of sugar
1/4 cup / 60 ml lemon juice
1 pouch of liquid pectin
1 Tablespoon butter

**** Please note,You can use any fruits, just stick to the same ratio of fruit to sugar.

Instructions:
1. In a large, deep stainless steel pot stir fruit, sugar, lemon juice and butter. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. At that point add liquid pectin, squeezing entire contents from pouch. Return to boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.

Tip: the butter is to reduce foaming and that really makes a difference. Tried it both ways and enforce that!

2. Fill the hot boiled jars with the hot jam. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

3. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

4. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Note : I boil by jars before and after. Also altitude is important.
This is the altitude chart for guidance, Click HERE to see it.

The ingredients proportions are from Bernardin. The jars come with a little recipe book sometimes and fruit proportion has been taken from there as well as some of the boiling instructions.

Mason Jar Lids, Ring Bands
Mason Jar Lid

Mason Jar Lid

NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.

How to Make Jam
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 11 8.5 oz Mason Jars
Ingredients
  • 5 cups / 600 g of fruit - In this case Carina made Apricot and Strawberry Jam.
  • 7 cups / 1.4 Kg of sugar
  • 1/4 cup / 60 ml lemon juice
  • 1 pouch of liquid pectin
  • 1 Tablespoon butter
Instructions
  1. In a large, deep stainless steel pot stir fruit, sugar, lemon juice and butter. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. At that point add liquid pectin, squeezing entire contents from pouch. Return to boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.
Tip: the butter is to reduce foaming and that really makes a difference. Tried it both ways and enforce that!
  1. Fill the hot boiled jars with the hot jam. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
  2. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  3. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
How to Make Jam. There's lots of helpful tips and great instructions so take a look. Easy too!

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9 thoughts shared

  1. When making diabetic jam I use splenda but then add gelatin to thicken it . Still experimenting with this. Some times I use diabetic jello along with the plain gelatin.

  2. Comment author image

    Trudy Higgins- Snyder

    says:

    how would i make this jam diabetic friendly, as i am diabetic? what would the stevia or splenda equivelant be?

    1. Hi Trudy, I’m afraid I don’t know the answer to making this diabetic friendly, is there a Diabetic chart or website you could go to in order to seek advice on suitable substitutes for recipes to make them suit your needs?

  3. Comment author image

    Jennifer M Nobles

    says:

    You call for butter in step 1 but it’s not o the ingredient list. How much do I use?
    (And Thanks for the recipe! I can’t wait to try it!)