Sealed jars may be stored in a cool, dry, dark place for up to one year. Unsealed jars must be refrigerated and jam must be used within a few weeks. For an even quicker jam, skip the canning instructions, ladle hot jam into clean jars, and store the jam in the refrigerator for up to two weeks.
Ingredients
Makes three to four 1/2-pint jars
Step 1
把水果、糖和柠檬汁在大弓l. Let stand at room temperature 2 hours, stirring occasionally.
Step 2
Put 2 saucers in freezer.
Step 3
In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
Step 4
Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
Step 5
Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.
Step 6
Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.
Step 7
Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.
Step 8
Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.
For peach or apricot jam, use 2 pounds fruit, 2 cups sugar, and 2 tablespoons lemon juice. Rinse, dry, and rub any fuzz off peaches, if using. Halve, pit, and cut fruit into 3/4-inch pieces. Place in bowl and toss with sugar and lemon juice, then follow directions above.
Leave a Review
Reviews (11)
Back to TopI decided to make this jam for my employees as an end of year thank-you and made my first batch last weekend. It was great! I used the frozen three berry blend from Costco (4lbs of Raspberries, Blackberries and Blueberries) and made a double batch. So, I am making more tonight and the only thing I am changing is to decrease the sugar by 1/2 cup per batch. It does take longer to gel with a double batch but using the frozen saucer method worked great.
Anonymous
Chicago, IL
11/30/2016
I have made this with Blackberries and now with strawberries and it was AWESOME. I used the recipe as written with 2 Lb of strawberries and lemon zest from a med. lemon. It is perfect. I cooked it about 20 min. I could tell it was getting thicker and it jelled nicely. The first time I made it I overcooked it and it jelled a bit stiffer but not an issue on warm toast! I do alot of canning and use the "revised canning method" where I don't boil the jars after I fill them as the jam is already cooked and hot. I just pack the jars right away and warm the lids as the recipe says and screw them on tight and turn them upside down for 10-15 minutes and then put them right side up and let them sit for another 10 min. Then check to make sure the center of the lid goes down (concave). I have done over 100 jars/jam using this method and it works great without all the hassle of boiling them in a hot water bath.
sabinanm
tucson
3/5/2010
I've made this jam several times now - with mixed berries, single berries, figs, you name it. Always a success. I've added in spices, port, whatever goes with the fruit, and again, always turns out beautifully. I hit the farmers market, buy a lot of whatever is in season, and voila, a pantry full of goodness for the winter, and for holiday giving. If you want to skip the canning, I've found the jam lasts 2+ months in the fridge.
amberbhill
Richmond, VA
8/16/2009
Okay, I ended up making another batch in August that I canned and I'm happy I did since its almost November and I'm still enjoying berries. fineeats.blogspot.com
mmjoseph
scituate, ma
10/30/2008
This was my first time making jam. I think this is a delicious simple recipe-let's say I may have dipped my finger in the jam for a little taste. I didn't want to try canning so I just have it in glass jars with lids. I'll be using this in a jam tart or to fill some sable cookies. Yum.
Anonymous
scituate, ma
8/2/2008
I've made this twice now. The second time I doubled the recipe and ended up with 8 half pints of delicious jam. I used raspberries as I had it in abundance from the bushes behind my house. The first time I made it, I overcooked it a bit and it was difficult to spread. The second time, I think I got it just right, although it took longer to cook than the stated 18 minutes. Either way it was delicious! Especially when it is still warm. I will definitely be making this again next year.
jlfried
Downingtown, PA
7/21/2008
absolutely delicious. I used 2 lbs strawberries and 1 cup of sugar along with the 2 tbs lemon juice and added some lemon zest. The jam smelled delicious when it was cooking and was great right off the stove over ice cream. I'm not sure if it will gell correctly as I never made jam before but it will still make a great spread. I also followed the simpler non-canning instructions.
Anonymous
Burlington, CT
7/18/2008
I just made two batches of this jam - blackberry-blueberry (equal amounts of both berries) and plain blackberry. They came out delicious, and both batches yielded 4 half-pints. Also, I lightly crushed the berries before mixing in the sugar so the juices and the pectin really have a chance to flow during that two-hour wait. I've been making jams, etc. for years, and I've always used the "old school" method this recipe uses (no added pectin), but I've never seen a recipe that uses so little sugar - hooray! When making jam this way it is CRITICAL that you get the mix to the jelling point - 220 degrees F (8 degrees above boiling point) or the mixture won't set. Jams made this way are softer in texture than jams made with added pectin, but they set up perfectly when refrigerated. If you make a batch that doesnt set right, you can always cook it again till you get it to the right temp. The results are definitely worth the effort sometimes the old ways are best!
ewjunk
Raleigh, NC
7/7/2008
Two pounds of peaches and one pint of raspberries, three hours of work, a big mess and...two half-pints of jelly. Delish, but maybe not worth the effort?
jkeva
Vienna, VA
6/20/2008
Superb combination of flavors. I can't ever seem to get it to set up, but I have made this six or seven times to pour over ice cream or shortcakes.
jboitx
Houston, TX
5/28/2008
我做了这个母亲节和罐头马son jars decorated with dried flowers on the top. I used strawberries instead and it came out exceptional. everyone loved the jam. I have never made jam before and this was easy, yummy, and an exceptional present made from the heart. I can't wait to try it with apricots
Anonymous
5/12/2008
