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Jam Preserves, Made Easy


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Rate this recipe 4.4/5 (14 Votes)
Jam Preserves, Made Easy 1 Picture


  • 3 pounds fruit (see options below) cut into 1" chunks if large, stone fruit pitted
  • 1 1/2 pounds sugar (3 1/3 cups)
  • Coarse salt
  • 2 tablespoons fresh lemon juice
  • Mixed Berry: 1 pound each raspberries, blackberries, and strawberries.
  • Peach: 3 pounds white or yellow peaches, peeled (optional)
  • Peach-Plum: 1 1/2 pounds each peaches, peeled, and plums
  • Plum: 3 pounds plums
  • Raspberries: 3 pounds raspberries


Servings 5
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

1. Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot.

2. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher.

3. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes.

4. Skim foam from top.

5. Ladle jam into clean containers, leaving 3/4" of headroom.

6. Let cool completely. Cover, label and refrigerate up to 1 month, or freeze up to 1 year.


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