Any Fruit Jam Recipe (2024)

The point of this recipe is that it makes a small amount, is
made quickly and easily and is "jam-like" - rather than
real jam. This recipe cuts out all the tedious time consuming
elements of making real jam; in lots of recipes, this type is usually
called "refrigerator jam" or "freezer jam" and often uses
gelatin of some kind. Strawberry-rhubarb fridge jam is really
tasty and wonderful and much easier than going through
the jam-making process.

"it will keep for at least a week" because this is not real jam: the recipe given here is in fact "fruit compote" or "stewed fruit". If I'm right it is made with 37 grams sugar (=1/4 cup) per pound of fruit whereas "real jam" is made with 225 grams of sugar per pound (=454 grams) of fruit. Once the jam is ready just pour it into well-cleaned jars, screw the lids on tightly and put the jars upside down. They will keep for a year at least.

I bought too much fruit at farmers market; so,I'm making peach-strawberry jam. Put in 1 lb each of the fruits, 2 tbsp white wine & 2 tbsp fresh lemon juice, 1/2 tsp vanilla and a little bit of nutmeg and allspice. Boy howdy does it taste good! I'd completely forgotten that in the summer my mom & her sister always had pots of "preserves" on the back of the stove. That was how they used up overripe fruit. Always a treat.

I make dozens of jars of blueberry jam a year and this is a good recipe, but I also suggest crushing the fruit a bit with an immersion blender or a potato masher. I use Pomona calcium-based pectin, which I order online. It allows me to make low sugar or honey based jams which set up without all the sugar. I highly recommend it. Fill sterilized hot jars. If the jar top pops down (concave) and does not come loose when you hold it while lifting the jar, it is sealed.

It sounds as if you can your jam properly; hence its long shelf-life. The recipe here leaves out this important step; that's why it'll only last a week or so before it starts to go bad -- the boiling water cooking/sterilization step doesn't happen here.

For all the purists, no this is not "real" jam, but it's an easy way to use up smaller amounts of fruit and it thickens up to something pretty close to the real thing. It also has less sugar. Mine kept in the fridge much longer than the a week.

So many comments about this not being real jam. I think the point here is to use up those end packs of soft fruit you've forgotten about or doesn't seem so appetizing any longer. It makes a small quantity that you can eat on your toast that week or put with a slice of pound cake or a scoop of ice cream. I love this recipe and have made many variations. Today's is blackberries with some orange chunks that I served at a dinner party this week combined with some aged strawberries and raspberries.

Another reason for it short shelf-life, is the low amount of sugar.
Long shelf-life jams must have a sugar-fruit ratio of 1:1, as sugar is a preserver. Here the amount of sugar was cut by 50%.

Actually, you don't have to make real 'jam' with that much sugar - get some Pomona's pectin, which is a citrus pectin and sets with calcium instead of sugar, and you can use far less. The other thing you have to be careful of when making jam is the acid level. Strawberries are ok without(though a little balsamic vinegar is wonderful) but others need lemon juice to be safe to can.

You can make this in 10 minutes flat by microwaving in a large container (2 C cut up fruit, use 8-10 C container; the mix "crawls" up the sides). Mix all. Let sit 15 minutes. Microwave 5 minutes, stir, then microwave another 5 minutes.

You mentioned butter? There’s no butter in this recipe!???

I have made this recipe for a few years now and love it. I always at least double the sugar as someone mentions you need it to preserve it for any length of time even in the fridge. If I have a leftover amount of fruit say 1/2lb I would add 1/2c. of sugar. Today I had some old strawberries that I chopped up with some blackberries. Added in the sugar and brought to a boil. Then added the juice of an old half lemon and a Tablespoon or so of some syrupy balsamic. Cooked 'till it seemed reduced.

Seasonings to taste? Which seasonings?

I made this with peaches and used about a tablespoon of cardamom. So good and so easy!

My pears trees have outdone themselves this year, so I’ve been using this method to make pear jam with cinnamon and clove. Delicious and additive.

This jam reminds me of my mother, she was always making food from scratch and never wasted food. Thank you for such a sweet and delicious recipe. I added the juice of half a lemon and half of a lime as well as a dash of cinnamon and nutmeg to a mix of prune plums, blueberries,strawberries, a nectarine, whatever was leftover in the fruit bin. It’s perfect and brings back happy memories.

So many comments about this not being real jam. I think the point here is to use up those end packs of soft fruit you've forgotten about or doesn't seem so appetizing any longer. It makes a small quantity that you can eat on your toast that week or put with a slice of pound cake or a scoop of ice cream. I love this recipe and have made many variations. Today's is blackberries with some orange chunks that I served at a dinner party this week combined with some aged strawberries and raspberries.

For all the purists, no this is not "real" jam, but it's an easy way to use up smaller amounts of fruit and it thickens up to something pretty close to the real thing. It also has less sugar. Mine kept in the fridge much longer than the a week.

This is yummy, and a great way to use up strawberries. Additions: lemon juice, lemon zest, balsamic vinegar, salt. The balsamic offers a depth of flavor that really enhances the taste of the jam.

If you chop your fruit too big (like me!) I whisked the jam while on the stove, and it turned out the perfect texture!

I made this yesterday with strawberries and a little lemon juice. It wasn’t sweet enough. I looked at other recipes from Mary Berry, etc. and they all added at least a cup of sugar to a pound of berries. I’m going to try it again with half a cup. It wasn’t inedible, just not very good. But I will say it cooked and set very well.

Amazingly simple! I added 1tbsp balsamic vinegar to my strawberry jam. The result was a couple of jars of tangy, sweet, rich goodness. Perfect on a crusty wholegrain baguette.

I've made this a few times with the leftover fruit in the fridge. It usually makes a tidy pot of jam that we can eat up quickly. I think it's a good basic recipe and if you do cook you can figure out some clever varieties to play with. Canning isn't too hard but this is fun.

I hate to brag about not following the recipe, and I did not add chocolate chips, but I made this with more sugar, cooked it too long, and the quart of unsweetened canned red cherries came out as 2 cups of glorious, faintly gummy jam. Addictively good!

I never knew jam could be so easy. Or taste so good. I used fresh grocery store blueberries. Chopped them up in the food processor. It has just the right amount of sugar for me. Thanks

I followed the other notes (thanks!) and reduced sugar n butter; wasn’t needed. Didn’t miss it. And no, not worried about calories. With the recipe amt of butter I think it would have been unctuous. Added a squeeze of lemon! Perfect!