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!
Table of contents
- How to Make Basic Fruit Jam without Pectin
- Kitchen Tools
- What kind of fruit or berries can you make into jam?
- How do I separate the seeds?
- Can I use honey as a substitute ingredient instead of granulated white sugar to make this jam recipe?
- How long does this jam last after making it?
- Latest Posts
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.
We have a whole post about wineberries (Japanese raspberries) below where you can read about them and see a list of recipes using wineberries.
- 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
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
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.
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.
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.
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.
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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.
Thank you for reading and following along!
- 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.
- 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.
- 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)
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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!
- This post was originally posted on 7/13/2021 and updated and republished on 10/8/2022