Strawberry Jam

 

Strawberry Jam

Ingredients:

2 lbs fresh strawberries (hulled and chopped)

1 ½ cups granulated sugar (adjust to taste)

2 tbsp lemon juice 

1 tsp lemon zest 

1 tsp vanilla extract 

Instructions:

Wash, hull, and chop the strawberries into small pieces.

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally as the mixture starts to break down.

Reduce heat to low and let it simmer for 25-30 minutes, stirring occasionally. The jam will thicken as it cooks.

To test, place a small spoonful on a cold plate. If it thickens without running, it’s ready!

For a smoother texture, use a potato masher or an immersion blender.

Let the jam cool, then transfer it to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Raspberry Jam

Ingredients:

2 cups fresh or frozen raspberries

¾ to 1 cup granulated sugar (adjust to taste)

1 tbsp lemon juice (balances sweetness & preserves freshness)

1 tsp lemon zest (optional, for extra brightness)

½ tsp vanilla extract (optional, for depth)

Instructions:

Rinse and mash slightly with a fork for a chunkier texture.

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the berries break down.

Reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally, until thickened.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

If you prefer a smooth jam, strain out the seeds using a fine mesh sieve.

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Blueberry Jam 

Ingredients:

2 cups fresh or frozen blueberries

¾ cup granulated sugar 

1 tbsp lemon juice 

1 tsp lemon zest 

½ tsp vanilla extract 

1 tbsp cornstarch + 1 tbsp water (optional, for a thicker consistency)

Instructions:

In a medium saucepan, combine blueberries, sugar, and lemon juice.

Heat over medium heat, stirring occasionally, until the blueberries break down and release their juices (about 5-7 minutes).

Use a fork or potato masher to break down the berries to your desired texture (chunky or smooth).

Let the mixture simmer for another 10 minutes, stirring occasionally.

If you want a thicker jam, mix the cornstarch and water in a small bowl, then stir it into the blueberry mixture.

Continue to cook for another 2-3 minutes until it thickens.

Remove from heat and stir in vanilla extract and lemon zest, if using.

Let the jam cool completely before transferring it to a jar. Store in the refrigerator for up to 2 weeks, or process in sterilized jars for long-term storage.

Peach Jam

Ingredients:

4 cups fresh peaches (peeled, pitted, and chopped)

1 ½ cups granulated sugar (adjust to taste)

2 tbsp lemon juice (helps preserve freshness)

1 tsp lemon zest (optional, for brightness)

½ tsp vanilla extract (optional, for depth)

½ tsp cinnamon (optional, for warmth)

Instructions:

Peel, pit, and chop the peaches into small pieces.

In a saucepan over medium heat, combine peaches, sugar, and lemon juice. Stir occasionally as the peaches release their juices.

Reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally, until thickened.

Use a potato masher for a chunkier texture or an immersion blender for a smoother jam.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.