Homemade Jam and Jelly

By

This is a basic recipe for making homemade jam using frozen fruit. You have the option of making a chunky jam or a smooth jam. The smooth jam only requires two additional steps.

Yield: 1 cup homemade jam/jelly

Prep time:
Cook time:
Idle time:
Total time:

Ingredients
  • 4 cups fresh or frozen fruit
  • ¼ cup lemon juice
  • ½ cup cane sugar
Instructions
Prep
For Frozen – 6 Hour Advance
  1. Place the frozen fruit into the refrigerator and let them thaw for 6 hours or overnight.
For Fresh
  1. Wash the fresh fruit.
  2. Peel, pit and/or trim if necessary, depending on the type of produce.
  3. Chop the fruit into pieces.
Homemade Jam (Chunky)
  1. Cook the fruit and lemon juice over high heat.
  2. Once the fruit has come to a boil, reduce the heat to medium and simmer for 5 to 10 minutes, stirring occasionally.
  3. When the fruit has become soft, add the sugar. Simmer for another 5 to 10 minutes, mashing the fruit with the back of a spoon.
  4. Remove the jam from heat when it has reached your desired consistency, and let the jam cool.
  5. Use immediately or store your homemade jam in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.
Homemade Jelly (Smooth)
  1. Puree the fruit in a blender.
  2. Filter the fruit puree through a fine mesh sieve. Discard the leftover seeds and skins.
  3. Follow the directions for homemade jam using the filtered fruit puree.
  4. Use immediately or store your homemade jelly in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.

Notes
  1. Check out some of my recipes with jam and jelly.