How To Make Basic Fruit Jam Without Pectin
Makes2 (8-ounce) jars
What To Know About Making Fruit Jam Without Pectin
- Fruit jam can be made with just fruit, lemon juice, and sugar.
- Summer berries naturally contains pectin so it’s great for jam-making.
- The fruit and sugar need plenty of time to cook and thicken.
- Jam starts to get thick after 20 minutes of a steady boil.
- A jam is done if it makes a clear path in a frozen spoon when you run your finger through it.
Makes 2 (8-ounce) jars
- 5 cups
fresh berries (about 1 pound), such as blueberries, blackberries, or strawberries
- 1/2 cup
- 2 tablespoons
freshly squeezed lemon juice
- 2 or 3
Knife and cutting board
Measuring cups and spoons
2- to 3-quart heavy-bottomed pot
Potato masher or large fork
Heatproof spatula or wooden spoon
(8-ounce) jars with lids
Prepare the berries. Cut the berries into large chunks, discarding any heavily bruised sections. Place a few clean metal spoons in the freezer.
Combine the fruit and sugar in a saucepan. Place the fruit, sugar, lemon, and salt in a 2- to 3-quart heavy-bottomed saucepan over medium heat and mash the fruit a little with a potato masher or large fork into a chunky texture.
Cook the fruit and sugar. Bring the mixture up to a boil, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes.
Begin checking the fruit for doneness. Start checking to see if the jam is set. Remove a spoon from the freezer and dribble several drops of the jam onto the spoon. Wait a few seconds, and then run a finger through the jam. If it leaves a distinct track in the jam, it is done. If it runs back in on itself, keep cooking the jam and test again a few minutes later.
Cool the jam and move it to two jars. Turn off the heat and carefully transfer the jam into 2 clean (8-ounce) glass jars. Cool to room temperature. Seal, label with the fruit and the date, and store it in the refrigerator for up to 3 weeks.
Freezing this jam: You can also freeze this jam for up to 3 months. Just be sure to leave 1/2-inch of room at the top of the jar so the jam can expand while freezing.