How to Make and Can Homemade Jam: A Simple Step-by-Step Guide

The Sweet Joy of Homemade Jam

There’s something deeply satisfying about standing in your kitchen, stirring a pot of bubbling jam, filling the air with the scent of summer berries. Making jam is one of those simple, old-fashioned skills that connects us to the rhythm of the seasons — preserving a bit of sweetness to enjoy all year long.

Whether you’re new to canning or just need a refresher, this guide will walk you through the basics of making and canning homemade jam. No fancy equipment required — just a little time, patience, and care.

What You’ll Need

Ingredients:

• 4 cups crushed fruit (strawberries, peaches, or your favorite seasonal fruit)

• 1 box (1.75 oz) powdered pectin or 6 Tbsp of your preferred pectin type

• 5–6 cups sugar (depending on fruit and pectin instructions)

• 1–2 Tbsp lemon juice (for flavor and acidity)

Equipment:

• Large, heavy-bottomed pot

• Canning jars (8 oz or 4 oz sizes are most common)

• New lids and clean rings

• Jar lifter or tongs

• Funnel and ladle

• Water bath canner or large stockpot with a rack

Step-by-Step: Making the Jam

1. Prepare the Fruit
   Wash, hull, pit, or peel your fruit as needed, then crush it lightly with a potato masher. A few chunks are fine — they give your jam lovely texture.

2. Measure Carefully
   Measure your crushed fruit into a large pot. Add lemon juice and pectin. Stir well and bring to a full rolling boil that can’t be stirred down.

3. Add the Sugar
   Once boiling, add all the sugar at once. Stir constantly and bring back to a full boil. Boil hard for 1 minute.

4. Test for Doneness
   You can use the cold plate test: place a small spoonful on a cold plate, wait a few seconds, then push it with your finger. If it wrinkles slightly, it’s ready.

5. Remove from Heat
   Skim off any foam from the top. It’s harmless, but removing it makes your jars look prettier.

Canning Your Jam (Water Bath Method)

1. Sterilize Your Jars
   Wash jars in hot, soapy water and place them in simmering water until ready to use. Lids should be washed and kept warm — not boiled.

2. Fill the Jars
   Use a funnel to ladle hot jam into jars, leaving ¼ inch of headspace at the top. Wipe rims clean and place lids and rings on snugly (not overly tight).

3. Process in a Water Bath
   Place jars in a canner with water at least 1 inch above the tops. Bring to a full boil and process for 10 minutes (adjusting for altitude if necessary).

4. Cool and Store
   Carefully remove jars and set them on a towel to cool. Listen for the satisfying “pop” as they seal! Once cool, check seals, label, and store in a cool, dark place. Remember to remove the rings before storing.

Tips for Success

• Use fully ripe (but not overripe) fruit for the best flavor.

• Don’t double batches — jam thickens better in small batches.

• Always follow your pectin package for fruit-specific ratios and times.

• If a jar doesn’t seal, refrigerate it and use within a few weeks.

The Reward

Few things feel more rewarding than opening a jar of your own jam in the middle of winter — spreading it over warm biscuits or stirring a spoonful into yogurt and remembering the taste of sunshine.

Homemade jam also makes a thoughtful gift — a little jar of love and warmth straight from your kitchen.