Making homemade jams and jellies is a rewarding process that lets you capture the flavors of fresh fruit in a jar. The process is simple, and the results are delicious, making it a great way to preserve seasonal fruits for later enjoyment.
To begin, choose your favorite fruits, such as strawberries, raspberries, or peaches. Wash and prepare the fruit by removing stems, pits, or seeds. For jam, mash the fruit to your desired consistency, while for jelly, you’ll need to extract the juice by cooking the fruit and straining it through a fine mesh sieve or cheesecloth.
Once the fruit is prepared, measure out the fruit and sugar according to the recipe—generally, you’ll need about 4 cups of fruit to 5 cups of sugar, depending on the type of fruit and its sweetness. Add pectin, a natural gelling agent, to help the jam or jelly set. Some fruits, like apples and citrus, contain enough natural pectin, while others may require store-bought pectin.
Next, cook the fruit and sugar mixture in a large pot over medium heat, stirring constantly. Bring it to a boil, and let it cook until it reaches the desired thickness. To test, place a spoonful of the mixture on a cold plate and tilt it—if it wrinkles, it’s ready.
Once cooked, pour the jam or jelly into sterilized jars and seal them tightly. For longer shelf life, process the jars in a boiling water bath for 5–10 minutes. Let the jars cool, and enjoy your homemade jams and jellies on toast, in desserts, or as a flavorful gift.
