Old-Fashioned 3-Ingredient Homemade Jam (No Pectin Needed)
There is a quiet comfort in making homemade jam: the slow simmer on the stove, the fragrance of fruit filling the kitchen, and the satisfaction of…
Step-by-Step Method
- 1. Macerate. In a large, heavy-bottomed pot, stir the fruit and sugar together until coated, then let it sit for 30 to 60 minutes. This draws out the fruit’s juices and helps the sugar dissolve.
- 2. Add lemon and heat. Stir in the lemon juice and set the pot over medium heat, stirring occasionally as the sugar dissolves.
- 3. Bring to a gentle boil. Raise the heat until the mixture reaches a gentle boil, then lower it to a steady simmer. Skim off any pale foam that rises for a clearer final jam.
- 4. Simmer low and slow. Let it cook gently for 30 to 60 minutes, stirring now and then, until the fruit softens, the color deepens, and the mixture thickens.
- 5. Jar it. Ladle the hot jam into clean, dry jars, leaving about a quarter inch of space at the top. Wipe the rims and seal with lids.