There’s something so nostalgic and comforting about homemade jam. It’s simple, cozy, and tastes like real fruit. because that’s exactly what it is. No mystery ingredients, no artificial flavors, just a handful of basics simmered together into something beautiful.

Jam Vs Jelly

Before we dive in, let’s quickly talk about the difference between jam and jelly. Jam is made from crushed or blended whole fruit, so it’s thicker, slightly textured, and full of fruity depth. Jelly, on the other hand, is made from strained fruit juice only, which makes it smooth, clear, and more firm. Jam feels rustic and homemade. Jelly feels polished and perfectly smooth. I personally love jam because you truly taste the fruit.

My go-to homemade jam couldn’t be easier. I use two cups of fruit, either frozen and thawed or fresh, along with three-quarters cup of maple syrup or sugar, and the juice from one lemon.

If I’m using frozen fruit, I combine everything in a saucepan and warm it slightly on the stove first. Then I blend it until smooth using a regular blender or an immersion blender. If I’m using fresh fruit, I blend it right away and then pour it into the saucepan. If you prefer a seedless jam, you can run the mixture through a mesh strainer before continuing.

Once blended, cook it over medium heat, stirring occasionally, until it reduces and thickens. This usually takes about 20 minutes. Keep in mind it will continue to thicken as it cools.

Let it cool on the counter, then transfer it to the fridge to store. That’s it! simple, fresh, and incredibly flavorful homemade jam ready for toast, biscuits, yogurt, or even spoonfuls straight from the jar.

Homemade Jam

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Ingredients Method

Ingredients

  

• 2 c Fruit Frozen, thawed. or fresh
• 3/4 c maple syrup or sugar
• juice from 1 lemon

Method

 

1. If frozen, Combine everything in a sauce pan until it’s slightly warm then blend everything in a blender or use an immersion blender and return to the pan, if fresh, blend everything and add to a sauce pan. You can run it through a mesh strainer to get seeds out if desired. Keep cooking on medium heat until it’s reduced and thicker and then it will get even thicker as it cools. This will take about 20-90 minutes depending on the fruit you use and how runny it starts off.

   Allow to cool for 2-3 hours for it to thicken. Store in a jar in the fridge once it cools.