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…
The Plate Test and Troubleshooting
The plate test is the foolproof, old-fashioned way to know when jam is done without a thermometer. Chill a small plate in the freezer before you start. When you think the jam is ready, drop a spoonful onto the cold plate, wait 30 seconds, then push it with a fingertip. If it wrinkles and holds its shape, it is done; if it runs like liquid, cook another 5 to 10 minutes and test again.
- Too runny? Simmer a bit longer, or add an extra tablespoon of lemon juice for more setting power.
- Too thick? Stir in a splash of water or lemon juice and gently reheat.
- Storage: refrigerate for 3 to 4 weeks, freeze for up to 6 months with headspace for expansion, or process in a boiling water bath for shelf-stable jars.