Stop buying these at the store. 8 jams you can make at home
Raspberry jam is known for its vibrant color and tangy flavor. Start with 2 pounds (about 6 cups) of fresh raspberries and mash them lightly with a potato masher. In a large pot, combine the mashed raspberries with 4 cups of granulated sugar and 2 tablespoons of freshly squeezed lemon juice. Cook over medium heat, stirring until the sugar dissolves, then increase to a rolling boil. Boil for 10-15 minutes, stirring occasionally, until the jam thickens to a gel-like consistency (220°F or when it sheets off a spoon). Pour into sterilized jars, leaving 1/4-inch headspace, and seal. Process in a boiling water bath for 10 minutes.
3. Blueberry Jam Recipe
Blueberry jam offers a sweet, slightly tart flavor that's perfect for pancakes and waffles. In a large pot, combine 2 pounds (about 6 cups) of fresh blueberries with 3 cups of granulated sugar and 3 tablespoons of freshly squeezed lemon juice. Cook over medium heat, stirring occasionally, until the berries burst and release their juices (about 10 minutes). Increase the heat and boil for 15-20 minutes, stirring frequently, until the mixture thickens to 220°F. Pour the hot jam into sterilized jars, leaving 1/4-inch headspace, and seal. Process in a boiling water bath for 10 minutes for long-term storage.
4. Peach Jam Recipe
Peach jam is a sweet, fragrant spread that pairs beautifully with both sweet and savory dishes. Peel, pit, and finely chop 2 pounds (about 5 cups) of fresh ripe peaches. In a large pot, combine the chopped peaches with 4 cups of granulated sugar and 2 tablespoons of freshly squeezed lemon juice. Cook over medium heat, stirring until the sugar dissolves, then bring to a rolling boil. Boil for 15-20 minutes, stirring occasionally, until the jam thickens (220°F). Ladle into sterilized jars, leaving 1/4-inch headspace, and seal. Process in a boiling water bath for 10 minutes.
5. Apricot Jam Recipe
Apricot jam is a delightful blend of sweet and tart flavors. Pit and finely chop 2 pounds (about 6 cups) of fresh apricots. In a large pot, combine the chopped apricots with 4 cups of granulated sugar and 1/4 cup of freshly squeezed lemon juice. Cook over medium heat, stirring until the sugar dissolves and the apricots begin to break down (about 10-15 minutes). Bring to a rolling boil and cook for 15-20 minutes, stirring frequently, until the jam reaches 220°F and thickens. Ladle into sterilized jars, leaving 1/4-inch headspace, and seal. Process in a boiling water bath for 10 minutes.
6. Mixed Berry Jam Recipe
For a jam bursting with flavor, try a mixed berry medley. Combine 1/2 pound each of fresh strawberries (hulled), raspberries, blueberries, and blackberries (totaling 2 pounds or about 6-7 cups) in a large pot. Add 4 cups of granulated sugar and 3 tablespoons of freshly squeezed lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices (about 10 minutes). Increase the heat to a rolling boil and cook for 15-20 minutes, stirring frequently, until the mixture thickens to 220°F. Ladle into sterilized jars, leaving 1/4-inch headspace, and seal. Process in a boiling water bath for 10 minutes.
7. Apple Cinnamon Jam Recipe
