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Forest fruits jam recipe

Forest fruits jam recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts

This is the jam we love to make. Enjoy!

22 people made this

IngredientsServes: 60

  • 250g strawberries, hulled and halved
  • 250g raspberries
  • 250g redcurrants, hulled
  • 250g blackberries
  • 720g granulated sugar
  • 2 lemons, juice only

MethodPrep:40min ›Cook:40min ›Ready in:1hr20min

  1. Combine fruit with sugar and lemon juice in a copper jam pan or a large pot. Bring to the boil, stirring constantly.
  2. Cook for 40 more minutes and skim off the foam with a slotted spoon.
  3. Pour a teaspoon of jam onto a cold plate: the jam is done when it wrinkles when pushed with your finger.
  4. Fill jars (previously boiled in hot water), wipe the edges. Close the jars tightly and turn the jars upside down for 30 minutes.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

I make jam regularly for my business with half of the profits going to charity and this jam is a popular seller alongside my plum jam. The consistency of this jam is just right and tastes so good.-14 Mar 2017

My first ever attempt at making jam. Making for Xmas hampers so needed something straight forward. This recipe made 4 150ml jars. Unlike the review before my jam was really lovely and thick (and I didn't use gelatine so the only thing I can suggest is use a pan that can get very hot, I used a Jamaican Dutch pot). Very tasty and easy recipe. Thanks!-02 Dec 2013

i love the recipes in here the thing is i am a beginner and i seem to make the same mistake over and over, my jam is too thin, is there a way that i can make it thicker, i am using gelletine in some jams but none with pectin fruits, can someone give me some guidance please-15 Aug 2012

  • 12 cups prepared fresh fruit, peeled if desired (see Tip)
  • 1-2 cups granulated sugar , or brown sugar (see Note)
  • ½ cup water
  • 1 1.75-ounce packet “no sugar needed” pectin , (see Note)

Combine fruit, sugar to taste and water in a Dutch oven. Bring to a vigorous boil and crush fruit with a potato masher until desired consistency. Add pectin in a steady stream, stirring constantly. Stir until the pectin is dissolved. Bring to a full rolling boil (a boil that cannot be "stirred down"), stirring constantly. Boil, stirring, for 1 minute. Remove from the heat.

If freezing or refrigerating, ladle the jam into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until set, about 24 hours, before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).

Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath.

Equipment: Six to eight 8-ounce canning jars

Tip: How to Prep & Measure Fruit--Berries: Remove stems hull strawberries. Measure whole. Cherries: Remove stems and pits halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into 1/2-inch pieces discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.

To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.

Notes: 3/4 cup maple syrup (or honey) or 1/2-1 cup Splenda Granular can be used in place of 1 cup sugar.

We tested Fresh Fruit Jam with &ldquoNo sugar needed&rdquo pectin from Ball and Sure-Jell. We prefer this to regular pectin because you can adjust the amount of added sugar. Regular pectin cannot be used in its place because it requires more sugar to ensure a proper set. Although Sure-Jell's instructions indicate that you cannot use less sugar than called for in their recipes, we had successful results using less (as indicated in our recipes).

Make a Tiny Batch of Jam with Your Saddest Leftover Fruit

It happens to all of us. We get that wooden box of blushing farmers market peaches home to discover that there is that one at the bottom that is all mushed and sad. You send your kids off to camp with a colorful mix of Ranier and Bing cherries to find them after dinner, untouched in the lunchboxes, having baked all day in their plastic containers because today was the surprise ice cream social and ice cream trumps fruit every time. You open the crisper drawer to discover those two plums you thought were gone had just been hiding behind the grapefruit and are now all wrinkly and trying to embrace their inner prune. The last half-pint of strawberries all have those unattractive pale pink bruises.

Never fear it is a waste-not-want-not time of year because the saddest, bruisiest, mushiest fruit is usually the best fruit for jam.

I can hear you now saying, ”I’m not getting all involved in jam. Hours of boiling and temping and sterilizing jars, I’m not Laura Ingalls Wilder up in here.” And you are so right. If conserving and preserving is not your, um, jam, but you don’t want to keep throwing away fruit, let me free you: You can make mini-batch fast jam. By mini, I mean mini. As little as half a cup of chopped past-its-prime fruit can be made into jam. And by fast, I mean usually less than 20 minutes all-in.

How does this magic happen? Well, first off, this is not a preserved jam for your pantry, this is a jam that you store immediately in the fridge where it would last up to a month if it weren’t so delicious that it will be gone within the week. If you aren’t preserving, you don’t have to sterilize anything, you don’t even have to store it in glass, Tupperware will do just fine.

This isn’t a jam that requires you get all sciencey, because you don’t really care if it jells. No pectin measuring, no candy thermometer, no chilled plate in the freezer. This is a loose, slumpy jam that can ooze over ice cream or swirl easily into yogurt as well as glaze your toast or glisten your biscuit.

Even better, it’s not a recipe, it’s a ratio, and the easiest ratio possible. One to flipping one. On your worst day you can remember that. I’m not even going to give it to you in recipe format, I’m just going to explicate.

Take your bunged-up fruit, give it a wash, inspect for mold (there is no saving that stuff, you’re not making penicillin), and chop it up in smallish chunks, no peeling necessary, and dump it into a measuring cup. How much do you have? Half a cup, two-thirds of a cup, a full cup? Great. That is how much sugar you are going to need. Easy, right?

Measure out your sugar and set it aside. Put your fruit into a small saucepan, deep is better, for spattering sake. Add a tablespoon or two of water. Put the heat on medium high and bring to a boil. Stir in all the sugar. Bring back to a boil. Reduce the heat to medium and let boil, stirring frequently, until it gets thicker and drips off your spoon in a sheet. It should look, well, jammy. The fruit chunks swimming in a very thick syrup, think molasses or corn syrup consistency. This will take about 15-20 minutes depending on how big a batch you are making, super tiny will go faster, if you had over a cup of fruit, it will take a bit longer.

When it gets to a good consistency, you can dribble in a little squeeze of juice if you have a lemon or lime or even grapefruit lying about, but it isn’t necessary. Let it cool for 5 minutes off-heat while you find an appropriately sized container. Make sure if you are using plastic that it is microwave-safe, that means it won’t melt with the hot jam. Carefully pour your jam into its new home, this is hot sugar and will burn like the dickens if you get it on yourself. Pop on the lid and let cool to room temperature on your counter, and then refrigerate.

That’s it. One plum makes about half a cup of jam, enough for one round of toast for a family of four or two generous PB&Js. One large peach makes about a cup of jam. And a half-pint of berries or cherries can make nearly two cups of jam. So, stop feeding your waste bin and start feeding yourself.

43 Delicious Jelly and Jam Recipes for Tasty Treats All Year Long

Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.

It’s a bustling time of year.

The gardens are growing, fruit trees and shrubs are producing, and you’re getting ready to have a major harvest on your hands.

But what should you do with such an abundance? Preserving food is the first thing which comes to most minds, but if you’re new to preserving food you may feel a little unsure of yourself.

I’m coming to the rescue with some of the internet’s best jelly and jam recipes. It’s a delicious way to start your day or add it to a dessert.

The best part is that jam recipes are one of the easiest food preservation methods. Find a couple of jam recipes you love and start putting your harvest to work:

1. Spiced Peach Jam Recipes

Are your peaches almost ripe? This could be the perfect recipe to utilize them. It’s basic and perfect for those who are new to preserving food.

The recipe calls for peaches, sugar, water, butter, and cinnamon sticks. If you keep a few kitchen basics on hand, you can whip this jam up in no time.

2. The Easiest Strawberry Jam

I’m a strawberry-a-holic. I can’t help myself. All things strawberry makes my taste buds dance. Strawberry jam is no exception.

Therefore, when I saw this easy strawberry jam recipe, I knew it must be shared. If you love strawberries as much as I do, put your strawberry harvest to good use and create a jam which will make you giddy.

3. Three Ingredient Banana Jam

Unless you live in a tropical climate, you may not have a harvest of bananas. Fortunately bananas are inexpensive at most grocery stores.

There are also times when they’re heavily reduced. Put these grocery store sales to good use and make this easy and delicious banana jam.

4. Spiced Christmas Jam

DIY Christmas gifts are the best! It’s also great to make edible DIY gifts because you can make them when the harvest comes in.

When everyone else is scurrying around during the holidays, you can remain cool as a cucumber because you put in the work months before. This Christmas jam can be made early and makes a wonderful gift for the holidays.

5. Mixed Berry Homemade Jam

When I first began making my own jams and jellies, I started with a mixed berry jam. It tasted wonderful, but it brought a whole new flavor when added to fresh bread.

Therefore, if you have a variety of mixed berries you’d like to put to good use and add a new level of flavor to your homemade baked goods, you must give this recipe a try.

6. Watermelon Jelly

Have you grown a great deal of watermelon this year? You may have considered making a variety of different items with it, but you may not have considered making jelly.

This watermelon jelly recipe is a great option for those who love watermelon and also those who are new to making or canning jelly. Give it a shot and form your own opinion.

7. Monkey Butter Jam Recipes

I’m a huge fan of Hawaiian banana nut bread which means I must love this monkey butter recipe too because they’re similar.

If you enjoy the taste of bananas, coconut, and pineapple, you must give this recipe a try! Make some banana bread to go with it and complete the snack.

8. Root Beer Jelly

Do you have people in your inner circle who love root beer? My kids are huge fans, which is why this recipe piqued my interest.

Take a break from the traditional jelly recipes and switch things up with a recipe for root beer jelly. It’s filled with sugar, but it would be great to keep on hand for a sweet treat or to cure a sweet tooth craving.

9. Pineapple Habanero Pepper Jelly

I must be honest. My husband and I love spicy food. Every year we grow extremely hot peppers, but I run out of oomph before I can bring myself to eat all of them. A person can only handle so much heat.

Which is why I love this recipe. If you grow hot peppers every year and your insides say, “No more!” before you run out of peppers, try mixing your spicy peppers with sweet pineapple for a delicious jelly.

10. Sangria Jelly

Sangria jelly is a fun jelly recipe, and it would be a great addition the next time you have the girls over for a brunch or an afternoon luncheon.

Don’t serve sangria as a drink only. Instead, make sangria jelly and allow your guests to enjoy it with their meal. The color and the flavor will add to your gathering in a special way.

11. Homemade Grape Jelly

If you haven’t made jelly in the past, grape jelly is the perfect place to start. It’s the easiest recipe you’ll probably ever make.

It all begins with grape juice. Sugar is added along with pectin until it makes a delicious jelly perfect for bread or biscuits.

12. Pumpkin Pie Jam

Pumpkin pie… Yum! There’s no better treat each fall, but you can now have this flavor year-round by making pumpkin pie jam.

It no longer requires a lengthy amount of time to make a perfect pie. Instead, open a can of homemade jam and prepare to enjoy it on a piece of toast. It tastes like pumpkin pie without all the work.

13. Pineapple Upside Down Jam

Pineapple upside down cake is one of my favorite desserts. My mom made it all the time when I was growing up, and it feels like home every time I eat it.

Which is why this recipe caught my attention. You can now have pineapple upside down cake in a jar. It contains pineapple, sugar, cherries, and almond extract. What a unique and delicious recipe!

14. Pear Jam

Do you grow pears on your property? You must figure out new ways to utilize them to keep them from going to waste, right?

Pear jam is an easy way to use your pears. It’s also a great recipe for those who are new to canning.

15. Blueberry Lavender Jam

Blueberries are a wonderful bush to have on your property. You can incorporate them into your edible landscaping.

If you have lavender growing in your herb garden, you not only have a gorgeous array of colors, but you have the ingredients to make a delicious new jam.

16. Wine Jelly

Do you make your own homemade wine? Wine is great for relaxing after a long day, and it’s great to cook with too.

But have you considered using your wine to make jelly? It would make an excellent gift or a nice staple to keep on your pantry shelf when you’re looking for a different flavor jelly.

17. Fig Honey Jam

I had a friend realize she had fig trees growing in her yard the other day. Figs are easy to grow and maintain, but she wasn’t sure what to do with them.

This recipe is a great way to utilize figs you may harvest from your own yard. If you raise bees, add your honey to the mix, and you’ll have a tasty treat.

18. Raspberry Chocolate Jam

If the words raspberry and chocolate don’t catch your attention, we seriously need to reevaluate your priorities.

This jam is an excellent way to get your fruit and chocolate fix and all at breakfast! It’s a simple recipe which needs raspberries, cocoa powder, pectin, and sugar.

19. Pina Colada Jam

“If you like Pina Coladas and getting caught in the rain…” Yes, this song is the first thing which comes to mind when I see the word Pina Colada.

However, after you try out this recipe, the jam will be the second thing which pops in your mind after you get the song out of your head, of course.

20. The Best Damn Bacon Jam

Can we all agree bacon is life? Life is instantly better when you chomp on a piece of crispy, salty bacon. Not to mention, it makes all recipes better too.

Imagine if you could have the delicious flavor of bacon without ever pulling out your frying pan. Thanks to bacon jam, it’s possible.

21. Cantaloupe Jelly

I struggle when growing cantaloupes to know how to use them all. You can plant only one vine, and you’ll end up with a tremendous amount of melons.

You no longer must wonder how to use your excess cantaloupes. Pull out this trusty recipe, and you’ll have delicious jelly to last the whole year.

22. Grandmom’s Tomato Jam

Let’s be upfront here. Tomato jam doesn’t sound very delicious, but once you give it a try, it could be your new way to use your tomato harvest.

Tomato jam is easy to make and requires few ingredients. If you have tomatoes, sugar, and citrus juice, you have what it takes to make this jam.

23. Old-Fashioned Cherry Jam

As far as I’m concerned, there are no better jams than strawberry and cherry. We’ve already discussed the strawberry jam.

Let’s move on to old-timey cherry jam recipes. It’s a basic three-ingredient recipe which calls only for cherries, sugar, and citrus flavored juice.

24. Strawberry Rhubarb Jam

If you’ve enjoyed the taste of rhubarb, chances are you’ve indulged in a strawberry rhubarb pie. If you enjoyed the flavor of the pie, imagine it being combined into delicious jam recipes.

You’ve understood me correctly. The next time you want to enjoy strawberries and rhubarb together, there’s no baking involved. Instead, make use of these simple jam recipes, and your craving will be met.

25. Grapefruit and Vanilla Bean Jam

Who says unique flavored jam must be challenging to make? If you’ve heard this, whoever said it, clearly hasn’t seen this recipe.

It only calls for grapefruit, sugar, and a couple of vanilla beans. You can have an amazing treat whipped up in no time.

26. Apple and Thyme Jelly

Many people don’t consider mixing their fruit harvest with their herb harvest, but after viewing some of these recipes, it should become a much more common consideration.

This is another easy recipe which would be perfect for those new to making their own jelly. It requires apples, water, thyme, and sugar.

27. Homemade Plum Jam Recipes

Plums don’t sound like a ‘fun’ fruit. They are rarely pointed out as the fruit favorite, but they have a ton to offer.

They’re healthy, easy to grow, and delicious. They too can be turned into a wonderful jam perfect for toast in the morning or as the center of a thumbprint cookie.

28. Dr. Pepper Dixie Jelly

I know someone who must drink one Dr. Pepper every day, or they can’t function. They treat Dr. Pepper as most people would coffee.

If you love your Dr. Pepper too, consider turning it into jelly. This will allow you to drink and eat Dr. Pepper as an entire meal.

29. Sweet Mandarin Sunshine Jelly

My oldest loves mandarin oranges. If you have a sweet spot in your flavor palate for mandarin oranges, you must try this jelly.

It requires mandarin oranges, butter, lemons, sugar, and pectin. Put these items together, and you’ll make a flavorful jelly perfect for any occasion.

30. Rosemary Jelly

If you love cooking with herbs, try making items based solely around the flavor of the herb. One example of this is rosemary jelly.

Imagine being able to indulge in the aromatic flavor of rosemary with a hint of sweetness from the sugar and a slight tanginess from the vinegar to give you an awesome, edible experience. This is the rosemary jelly experience.

31. Sweet and Tangy Cucumber Jelly

I know. There are some jellies which sound fascinating and odd simultaneously. Sweet and tangy cucumber jelly is one of these recipes.

But it’s a unique way to utilize your cucumber harvest. The recipe includes cucumber juice, sugar, vinegar, and pectin, which gives you both the sweet and tangy flavor.

32. Jalapeno Jelly

I love spicy foods. They’re an amazing addition to a variety of recipes. Enjoying spicy jelly is a little different than indulging in sweet jellies.

For instance, jalapeno jelly would most likely be more appetizing on a cracker with cream cheese than on a peanut butter and jelly sandwich. Make this jelly for a lovely addition to your appetizers.

33. Violet Jelly

You may have thought violets were only meant for being viewed and adding curb appeal. This recipe will change your perspective.

Mix water, violets, lemon juice, and sugar together to make a beautifully colored jelly with a floral accent.

34. Pomegranate Jelly

Pomegranates have made a large appearance in most grocery stores because they’re known for being a super fruit packed with vitamins and nutrients your body needs.

You can enjoy getting those vitamins and nutrients in a different way by preparing a pomegranate jelly. Canning instructions are also included in this recipe.

35. Corn Cob Jelly

One of my first years canning corn, my mother-in-law came up with a variety of ways to utilize every part of the corn.

Corn cob jelly was one of the methods we used. It may sound odd, but it tastes similar to honey. If you’d like to utilize every part of the corn you’re canning, you must try this jelly.

36. Mountain Dew Jelly

Are you a huge fan of Mountain Dew? There was a time when I depended heavily on the caffeine in Mountain Dew to carry me through the day.

If you love Mountain Dew too, you’ll enjoy it in jelly form. It doesn’t require much. If you have Mountain Dew, sugar, pectin, lemon juice, and butter, you can have a delicious jelly.

37. Blood Orange Jam

Blood oranges have a unique look and flavor. When my son first saw them at the grocery store he said they looked like Halloween oranges.

If the appearance of a blood orange turns you away, you can transform their look by turning them into a delicious jelly which flaunts a gorgeous color.

38. Prickly Pear Jelly

Prickly pears don’t sound delicious or friendly but don’t let the name throw you off. Instead, check out this recipe and find a new way to enjoy your prickly pear harvest.

The color is gorgeous! This would make a pretty gift to give away to those around you with fresh baked goods.

39. Crabapple Jelly

Crabapples are small apples which many people assume aren’t good for much. Clearly, they haven’t tried crabapple jelly.

This recipe not only allows you to use your crabapples, but it only requires a few essential ingredients such as sugar and water. It’s a simple and delicious way to enjoy your harvest.

40. Caramel Apple Jam

Yum! Caramel apples. Aren’t they the best? They can be difficult to make and even more difficult to eat sometimes.

You no longer must worry about the mess of making or eating the caramel apples. Instead, caramelize apples in a Dutch oven and turn it into a delicious jam. It goes great with a biscuit.

41. Roasted Garlic and Onion Jam

Do you prefer savory jams over sweet recipes? If you answered, “Yes!” this recipe is the one you’ve been searching for.

Roasted garlic and onion jam would be perfect for any type of hors d’oeuvre. It has quite a few ingredients, but this lets you know how flavorful the jam will be.

42. Rose Petal Jam

Did you know rose petals were good for more than adding curb appeal or used as part of a bouquet? They’re a versatile flower, but they’re also edible.

As with other floral jams, you’ll begin by boiling the petals in water to get the fragrance from them. Once the petals have boiled, the other ingredients are added for a sweet floral treat.

43. Green Tomato Jam

Do you have green tomatoes in your garden? Is a frost heading your direction? Don’t panic and don’t let the tomatoes go to waste.

Instead, pull out this recipe for green tomato jam. It requires green tomatoes and a few basic pantry staples to make a lovely jam you’ll enjoy all year long.

If you needed jam and jelly inspiration, you now have over 40 different recipes to choose from. This should help you to utilize any type of excess harvest you have.

Plus, it should give you some added preserving experience if you’re new to the world of preserving food. Enjoy the jelly and jam recipes you choose and don’t forget to share your product with those around you. They’ll enjoy it too!

How to Freeze Fruit for Later

When you are ready to freeze your summer fruits, follow these instructions to make your fall and winter jam sessions go more smoothly.

  • Look at the recipe you plan to use for jam and check all of the ingredients and directions.
  • Peel, pit, and chop the fruits as though you were getting ready to make jam right away.
  • Peaches can be peeled quickly and easily by dipping in scalding water then ice water. The peels will slip right off.
  • Strawberries should be crushed and larger fruits chopped before freezing.
  • For jelly, you can crush the fruit then strain and measure the juice before you freeze it, or you can freeze the fruit whole and strain the juice after thawing.
  • Once your fruits are prepared, measure the proper amounts, and freeze enough in one container to make a single batch of jam or jelly.
  • Fruit that oxidizes, or turns brown, should be treated with lemon juice or citric acid to keep it looking fresh in the freezer.
  • You may also add any juice called for in the recipe at this point too.
  • Do not add sugar and pectin until you are ready to make your jam.
  • Label the containers with all of the ingredients and their measurements. Make a note about what recipe you intend to use.
  • Use a vacuum sealer to prevent freezer burn if you will not be able to make the jam pretty quickly.
  • You can also use freezer containers that are BPA free and pack the fruit in tightly, then add a layer of lemon or other fruit juice over the top.

What If I have a Frozen Block of Fruit?

We don’t always have it together enough to freeze our fruit in perfect sized containers for making a batch of jam, do we?

I’m guilty of freezing solid chunks of unmeasured fruit, then wondering what to do with it.

Good news! You can thaw the entire block of frozen fruit in your pan, then measure out the amount needed for a batch. Just refrigerate the rest until you can make the next batch…but be sure to use it up quickly so it doesn’t turn brown and lose nutritional quality.

How To Make a Single Jar of Fruit Jam

  • alcohol-free
  • egg-free
  • kidney-friendly
  • peanut-free
  • low-potassium
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • low-sodium
  • red-meat-free
  • low-fat
  • dairy-free
  • fish-free
  • vegetarian
  • shellfish-free
  • vegan
  • no-oil-added
  • soy-free
  • wheat-free
  • Calories 177
  • Fat 0.4 g (0.6%)
  • Saturated 0.0 g (0.1%)
  • Carbs 44.8 g (14.9%)
  • Fiber 3.8 g (15.4%)
  • Sugars 40.1 g
  • Protein 0.7 g (1.4%)
  • Sodium 1.0 mg (0.0%)


chopped fruit, such as strawberries and raspberries

freshly squeezed lemon juice



Wash and cut the fruit. Wash and hull the fruit as needed. Cut large strawberries into quarters and peaches into bite-sized pieces.

Combine the fruit with sugar and mash. Combine the fruit with the sugar and lemon juice in a medium, heavy-bottomed saucepan. Gently mash with a wooden spoon until the fruit is juicy and most of the sugar is dissolved.

Cook until jammy. Cook over a medium heat, continuing to mashing down on the fruit with a wooden spoon. Bring to a rolling boil and continue to cook, stirring frequently, until the jam is thick and darkened in color, about 20 minutes.

Transfer the jam to a jar and refrigerate. Carefully spoon into a very clean (8-ounce) jar and let cool to room temperature. Seal the jar and refrigerate.

Recipe Notes

Storage: The jam can be stored in the refrigerator for up to 2 weeks, or frozen for up to 1 month. Defrost overnight in the refrigerator if frozen.

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

Getting started

To get jam right, select fruit that is ripe and firm. Overripe fruit will lead to a soft-set jam due to the low levels of acid and pectin, while half-ripe ones will be less flavourful because of the low quantity of natural juice in them. The best way, therefore, would be for cooks to first taste the fruit that they want to convert into jam. ‘Pectin stock’ made from apples and oranges can be used to balance out low levels of the sugar molecules in fruits like pineapple and guava.

“The secret to making jam is how one cooks it. And patience is truly a virtue here,” says Nakul Kulkarni, professional pastry chef and managing partner at the T’art Boulangerie and Patisserie in Bengaluru.

To avoid lumps, cooks should not stir the jam too much once they add the sugar, and should ensure a constant cooking temperature (around 105°C), says Kulkarni. Jam can turn cloudy if the scum that forms when cooking sugar is not skimmed off, he adds.

A runny jam may not be cooked enough. Kulkarni suggests using a candy thermometer to find the perfect setting temperature. If the jam is too thick, one could loosen it by adding a little sugar syrup and gently warming the mixture. “Overcooking may lead to the sugar burning or caramelising, which can alter the taste and in some cases, make the jam unpalatable, so cooks should be careful about when they switch off the flame,” says Kulkarni.

  • The history of fruits preserved in sugar meanders across the globe. From quinces preserved in honey by the Greeks to gooseberries soaked in jaggery syrup ‘murabbas’ by the Indians, jam has evolved around the world and earned some very famous fans too.
  • When soldiers fighting the Crusades brought back sugar from the Middle East to Western Europe, the ‘sweet spice’ became a symbol of privilege, and many jam recipes were created for royal palates.
  • Much before he began prophesying the future, French astrologer and physician Nostradamus wrote the more earthly ‘Treatise on Makeup and Jam’ in 1555, and included recipes for cherry jam, quince jelly and pear preserve.
  • Marmalades were invented as a seasickness cure for Mary, Queen of Scots, in 1561.
  • But it wasn’t until the Napoleonic wars that the preservation of food for army supplies took off in earnest, thanks to Nicholas Appert, the chef and inventor who developed ways to preserve fruits, vegetables, dairy and soups in hermetically sealed bottles that were boiled in hot water.

Black Forest Preserves

I was looking for Cherry Jam recipes when I stumbled upon this heavenly recipe! I knew the minute I read the recipe, I had to make some!

I can see this spread between cake layers or warmed and spread on chocolate waffles with a dollop of homemade whipped cream.

This recipe is indescribably good!! It has some real "wow" factor!!

I found this outstanding preserve recipe on the "Good Appetite" blog. Only thing different, I added 1/2 tsp butter.

Why This Recipe Works

This Loquat Jam recipe is super simple and requires just a little preparation. The only ingredients you'll need are loquats, sugar, and a splash of lemon juice. Pectin is not needed for this recipe since Loquats are naturally high in pectin.

For a little extra "something-something" consider adding ½ teaspoon of ground cardamom. It's my favorite spice for a reason.

If you don't like cardamom, you can use vanilla bean instead. You're going to want to devour this jam and share it with family and friends, but make sure to save a jar to make some Loquat Cheesecake! It is heavenly!

Jam recipes we love

Your shares help this site to grow. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this loquat jam recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make loquat jam? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Watch the video: μαρμελαδα φρουτα του δασους- berry jam


  1. Cory

    Very good!

  2. Johnathan

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  3. Bartram

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  4. Jurre

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  5. Collier

    Yes you are talented

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