Basic Jam

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Turn fresh fruit into a sweet spread with this easy jam recipe.

several fruit jams on toast from basic jam recipe
Photo:

Christopher Testani

Prep Time:
20 mins
Total Time:
45 mins
Yield:
5 cups

With this simple jam recipe in your repertoire, enjoying fruits beyond their peak will be easier than ever. The process requires just 20 minutes of preparation and four basic ingredients: fruit, sugar, salt, and lemon juice (though you can use lime juice, as well). Stone fruits like apricots or peaches are a classic choice, but berries and cherries are equally tasty. Regardless of the fruits you choose, pick them during their peak season for the best flavor and color.

Once you've created the flavorful spread, enjoy it with toast, oatmeal, pancakes, or waffles. It's especially irresistible with dairy fan-favorites, including yogurt and ice cream—or try it in a grilled cheese for a sweet-and-savory twist.

The skins from stone fruit will contribute color and flavor to the jam. For a smoother mixture, use peeled peaches or nectarines: Carve an X in the bottom of each fruit and plunge them into boiling water for 30 seconds. Transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Jam Variations

Use our Basic Jam recipe to make these single fruit and combination jams.

  • Mixed Berry: 1 pound each raspberries, blackberries, and strawberries
  • Nectarine-Raspberry: 2 1/4 pounds nectarines and 12 ounces raspberries
  • Peach: 3 pounds white or yellow peaches, peeled (optional)
  • Peach-Plum: 1 1/2 pounds each peaches, peeled (optional), and plums
  • Plum: 3 pounds plums
  • Raspberry: 3 pounds raspberries

Ingredients

  • 3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted

  • 1 ½ pounds sugar (3 ⅓ cups)

  • Coarse salt

  • 2 tablespoons fresh lemon juice

Directions

  1. Mix fruit, sugar, and salt:

    Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot.

  2. Boil and mash:

    Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher.

  3. Add lemon juice and boil:

    Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.

  4. Transfer to containers:

    Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely and cover.

How Long Does Homemade Jam Last?

Our homemade jam will last up to one month in the refrigerator and one year in the freezer. Be sure to store it in an airtight jar and add a dated label. Do not store it in the pantry unless you have properly canned the jam.

Try These Other Jam Recipes:

Originally appeared: Martha Stewart Living, September 2015
Updated by
Kirsten Nunez
Kirsten Nunez, Freelance Writer

Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.

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