How to Make Jam
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
16
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Calories
46 kcal
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Course
Condiments, Others
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Cuisine
American
How to Make Jam
Description
How to Make Jam explains the process of turning fresh chopped fruit with sugar and lemon juice into a homemade jam. The fruit is mashed in a heavy saucepan, then heated until the sugar dissolves and the mixture thickens over medium to high heat. The jam's readiness is checked by dropping some on a frozen plate and ensuring it sets without running. This method results in a balanced, sweet, and tangy spread with texture from the mashed fruit. The jam cools and stores well in jars refrigerated for several weeks.
The cooking involves stirring frequently to avoid burning and achieve thick and syrupy consistency. The lemon juice adds acidity to help the jam set and preserve flavor. Once finished, it can be transferred into sterilized mason jars and refrigerated. This jam is best used within three weeks to enjoy freshness and flavor.
Ingredients
- 1 pound Fruit chopped (strawberries, apricots, blackberries, etc.) (about 5 cups).
- ¾ cup granulated sugar
- 3 tablespoons lemon juice
Instructions
- Place 3 small plates in the freezer to use later for testing the jam.
- Combine the fruit, sugar and lemon juice in a non-reactive heavy bottomed saucepan over medium heat. Mash the fruit with a potato masher or large fork to help break it down.
- Once the sugar has dissolved, turn the heat up to high and cook until thickened, stirring frequently, about 15-20 minutes.
- To check for doneness, drop a small amount of jam onto a small frozen plate. Let cool for a moment, then run a spoon or finger through the jam. If you can draw a line with clean edges that don't drip, then it is ready. If it runs back together, then cook for a few more minutes.
- Turn off the heat and transfer the jam into 2 clean 8-ounce mason jars. Cool the mixture, then store in the refrigerator for up to 3 weeks.
Notes
- Test jam thickness using the plate method to ensure ideal consistency.
- Use a non-reactive heavy-bottomed pan to prevent scorching.
- Store finished jam in clean jars in the refrigerator for up to 3 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 2 Tablespoons | |
| Calories | 46kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 18mg | 20% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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