How To Turn Fruit Into Jam
Makes: 1½ to 2 cups
  • 1 pound fruit, fresh or frozen (weighed after pitting, peeling, or cutting
  • if appropriate)
  • 2 to 4 tablespoons water
  • ¼ to ½ cup sugar or honey
  • ½ teaspoon fresh lemon juice, or more to taste
  1. Combine the fruit and water in a heavy-bottomed pot and set over medium heat. Bring to a low boil, cover the pot, and reduce the heat to medium low. Cook, stirring every few minutes, until the fruit breaks up into sauce, 10 to 15 minutes.
  2. Uncover the pot and stir in the sugar or honey. Raise the heat to medium and continue to cook, uncovered, stirring often to prevent the jam from burning on the bottom of the pot, until the sauce thickens, 15 to 20 minutes. Stir in the lemon juice. Taste, and adjust for sweetness if necessary. Allow to cool and transfer to a jar. If you’ve added whole spices (see chart for ideas), you can either remove them now or leave them in the jar to continue to infuse the jam for a stronger flavor.
Recipe by Bakepedia at