How to make fresh jam at home



For this homemade recipe, you simply need equal parts of berries and sugar. Skip the pectin from the fruit. Although it helps solidify the jam, it can also dilute the natural flavor of the fruit. You may need to cook the fruit a little more, but it’s worth it for that dated flavor.

To make this jam, they will make all the berries, including raspberries, blackberries, blackberries, blueberries, strawberries, peaches, apricots, nectarines or even rhubarb.

We like to use blackberries in our community garden. I love the intense flavor of the blackberry, which looks like a red blackberry (and is actually a cross between various types of berries). Another favorite is the classic strawberry jam, especially with freshly cut strawberries. Extra points if you grow yours!

The berries were frozen last season and we had to make room in the freezer for this year’s harvest. In fact, we made this jam in the old garden shed, with an electric kettle and a single burner stove; I ran to the garden tap to fill the bottles with fresh water!

Note: this recipe does not involve processing with a hot water bath as with a larger (or commercial) canning project. However, we are putting the jars and lids in a pot of boiling water (while the berries are cooking). If you are concerned about safety, keep the homemade jam in the refrigerator for storage.

This is a small batch recipe that should be quick and easy, as long as you have berries from the garden or the market or a day of berry picking!


  • The night before, thaw the fresh berries if they are frozen. (If you have a blueberry bush or love blueberries, you can freeze them and use them in jam whenever you want!)
  • Put a small plate (alone) in the freezer to cool.
  • Keep clean glass jars and lids handy. We use small jars to sell at a school fair.
  • We had about 4 pounds of berries and used almost the same amount of sugar.
  • If you don’t want to make such a large batch, use the following recipe, which is measured in cups:
  • 4 cups of berries
  • 4 cups of granulated sugar
  • PERFORMANCES: for 4 cups.


Put the clean berries in a large stainless steel pot. Bring to full and constant boiling over high heat until the berries shrink and no large lumps remain. It is not necessary to include water during boiling, as the berries are very moist. Stir continuously.

Weigh the sugar and add to the berries or add the measured sugar in a constant flow. Continue stirring until the sugar dissolves. Tip: If you feel the bottom of the pan and it is “crunchy” with sugar, then you are not ready.

Now bring the mixture to a rolling and bubbling boil at maximum heat. Add a thermometer, if you have one, to make sure that the temperature is as high as possible from the boiling point. Some kitchen thermometers have a “jam” mark.

While cooking the jam, sterilize the glass jars and lids in boiling water.

Remove the berry sauce from the heat. Leave to cool for 10 minutes. Pour the cooked berry mixture into your hot sterilized jars.

Put your eyelids on the jars at once and turn them well. You should feel that the heat causes the jar to break or close. If you don’t hear pop, definitely put the jar in the refrigerator and not in the closet.

After preparing this jam, they gave me two cans to take home! The next morning we were ready to spread the goodness of blackberries on our morning toast.

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