How To Make Basic Fruit Jam (Without Pectin)
This jam is made with Wineberries (Japanese raspberries) and blueberries
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Gather your ingredients listed in the recipe on the blog: berries, sugar, fresh lemon juice and kosher salt
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Add the fruit to your saucepan
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Add the kosher salt
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Add freshly squeezed lemon juice
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Stir the mixture until combined
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Bring the mixture to a boil
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Stir the mixture frequently as it cooks
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After it comes a boil, continue to boil for about 20 minutes or until thick and jammy
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Adjust the heat if it’s boiling too vigorously but not too low, you still want it to boil.
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Don’t forget to stir!
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It’s getting thicker as you get closer to the end of the 20 minutes
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At the end of 20 minutes, if it’s not quite thick enough, you can keep going until it’s the right consistency
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When it’s at the right consistency, turn off the heat and remove it from the burner
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Add it to the jar(s)
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Cool to room temperature, use right away and store it up to 3 weeks in the refrigerator.
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Don’t forget to label and date!
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Enjoy your delicious homemade jam!
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Get the full, printable recipe, list of kitchen tools in the blog post!
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Thank you for watching!
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