Life's Little Sweets

Omnivore loving vegan, gluten-free & beverage recipes

menu icon
search icon
×

This post may contain affiliate links. Please read my disclosure policy

How to Make Basic Fruit Jam without Pectin

Jump to Recipe

Estimated reading time: 6 minutes

This Homemade Fruit Jam is made with your favorite fruit (high in natural pectin), freshly squeezed lemon juice, sugar, and Kosher salt. In this case, the jam is made with foraged wineberries (Japanese Raspberry) and fresh, local blueberries! Only 4 ingredients!

Red jam in a mason jar with a spoon on a wood cutting board with a white tea towel and jam toast on a colorful matching plate

Table of contents

red jam with seeds on a silver spoon with wineberries and blueberries in the background

How to Make Basic Fruit Jam without Pectin

Hello Everyone, one of the summer’s best joys is making fresh, homemade jam with fresh, locally picked berries and fruit.

Included in this post is a video showing the step-by-step process of how to make this homemade fruit jam without pectin.

Wineberry Recipes Collection - wineberries growing in the wild lifeslittlesweets.com
Wineberries growing in the wild on our property

We have a whole post about wineberries (Japanese raspberries) below where you can read about them and see a list of recipes using wineberries.

Wineberry Recipes Collection
Red jam in a mason jar on a wood cutting board with a white tea towel

Ingredients

  • 5 cups (1 pound) fresh berries, rinsed and pat dry
  • 1/2 cup granulated white sugar
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon kosher salt
wineberries and blueberries on a wood cutting board

Kitchen Tools

I link (Amazon affiliate links) to the items that I use, or similar, for this recipe in the printable, recipe card at the end of the post.

  • 2 (8-ounce) canning jars with lids – the amount you make will depend on how thick a jam you make (in the photos, this batch made a little over 1 cup because it’s super thick)
  • measuring spoons and cups
  • citrus squeezer
  • 2-cup wet measure
  • medium saucepan
  • wooden spoon, for stirring
  • potato masher, optional, if needed for larger fruit pieces (small berries do not need this)
  • permanent marker and washi/masking tape, for labeling
  • jam sieve or food mill with fine mesh attachment, optional, for de-seeding
  • optional: water bath canning supplies for longer food preservation
  • small jam spoon, for serving/spreading
Red jam in a mason jar with a spoon on a wood cutting board with a white tea towel

What kind of fruit or berries can you make into jam?

You can customize this jam, however, you want as long as you keep to fruit and berries that are high in pectin (or act like they are high in pectin): blueberries, raspberries, blackberries, strawberries, and citrus fruits.

red seeded jam on a toasted bagel with fresh fruit on the side

How do I separate the seeds?

The jam in these photos has the seed left in the jam.

If you want to separate the seeds, you can use a food mill or a jam sieve to separate the seeds.

If you use the jam sieve, make sure the jam is still liquid enough to go through the fine mesh so it will have to be filtered partway through cooking and returned to the pot to finish cooking.

Red jam in a mason jar with a spoon on a wood cutting board with a white tea towel

Can I use honey as a substitute ingredient instead of granulated white sugar to make this jam recipe?

If you use honey, make sure to use half the amount called granulated white sugar because the honey is more concentrated.

Please note that if you use honey, it can change the way the jam tastes because honey tastes different and also depends on the type of honey you choose since there are many types of honey varieties.

Red jam in a mason jar with a spoon on a wood cutting board with a white tea towel with toasted bagels and jam and fresh berries

How long does this jam last after making it?

It’s a practice that is something to look forward to and you can enjoy this jam for up to 3 weeks after making it (stored in the refrigerator).

If you know how to can fruit preserves, they can last much longer, and enjoy this jam into the cooler weather months.

Red jam in a mason jar with a spoon on a wood cutting board with a white tea towel with toasted bagels and jam and fresh berries

Latest Posts

red jam with seeds on a toasted buttered bagel

If you make this recipe and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Web Story

How to Make Basic Fruit Jam without Pectin Story
red jam in a mason jar with fresh berries and more jam on a buttered, toasted bagel all on a wood cutting board with a white tea towel in the background

Thank you for reading and following along!

How to Make Basic Fruit Jam without Pectin

How to Make Basic Fruit Jam without Pectin

Yield: 16 ounces
Prep Time: 2 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 52 minutes

This Homemade Fruit Jam is made with your favorite fruit (high in natural pectin), freshly squeezed lemon juice, sugar, and Kosher salt. In this case, the jam is made with foraged wineberries (Japanese Raspberry) and fresh local blueberries!

Ingredients

Instructions

  1. In a medium (heavy-bottomed) saucepan, add the prepared berried or fruit, and add sugar, salt, and lemon juice. Stir to combine. Bring to a boil and boil for about 20 minutes or until the mixture is thickened and jammy. If the fruits are in larger pieces, you may need to use a potato masher to mash them down into a pulpy texture. Stir the mixture as it boils so that it thickens evenly and doesn't burn on the bottom. Adjust the heat if it's boiling too vigorously but don't let it stop boiling.
  2. When the jam is done, turn off the heat and remove the pot from the heat. Transfer the jam to the jars (carefully, because it's hot!) and allow it to cool at room temperature. When they are cool, cover and seal and transfer them to the refrigerator.

Notes

  • Yield: This recipe makes 2 (8-ounce) mason jars, however, if you make thicker jam, it will yield less - it all depends on how thick you want the finished jam to be.
  • Cooling Time: After the jam is in the jars, it can take 20-30 minutes to cool before you put the lid(s) on and put it in the refrigerator but it can take shorter or longer depending on the temperature of the room.
  • To De-Seed The Jam: You can leave the seeds in for texture or you can use a jam sieve or food mill with a fine attachment to de-seed the jam.
  • To Test for Doneness: Place a spoon or spoons (for multiple tests) in the freezer, when you think the jam is done, dab some jam on the back of the frozen spoon and run your finger across it, if it streaks then it is done if it runs then it isn't done and needs to boil off more water.
  • Storage: This jam will last up to 3 weeks in the refrigerator.
  • Storage for Canned Jam (preserved in a boiling water bath): If you know how to properly can jam - the "USDA guidelines state that jelly or jam can be stored unopened in the pantry for up to 12 months. However, homemade preserves canned in a boiling water bath can be stored in a cool dark place for up to two years. Once opened, the jam should be refrigerated and stored for up to three months and jelly for up to six months." (source: survivalfreedom.com)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 0g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

© Sara Maniez
Cuisine: American / Category: condiments
  • This post was originally posted on 7/13/2021
  • Updated & republished on 10/8/2022, 6/23/2023

Sara Maniez
Follow me
Latest posts by Sara Maniez (see all)

Email Newsletter – Get Your FREE Seasonal Produce Chart!

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe