Making Homemade Jam

The abundance of fresh fruit either from your own trees or the market almost demands making jam. Homemade jam is easy and delicious and allows you to create your own flavors and combinations. It also makes a wonderful gift. This is a page about making homemade jam.

23 Solutions

Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!

Start with enough strawberries to make 3-4 cups mashed berries and 3 cups sugar. Place these ingredients in a large bowl. Stir well to dissolve sugar, cover, and let sit overnight or at least 8 hours.

In a stockpot, bring berries and sugar mixture to a rolling boil, boil for 10 minutes. Remove from heat, add 1 small package of strawberry jello, bring to boil again. Boil 2-3 minutes, remove from heat, let it cool for about 10 minutes.

Put into containers for the freezer, let cool about an hour, then seal containers and freeze. Makes about 4 pints.

I use this recipe a lot, and always at least double it. It can be used with other fruit. I've had success with peaches/peach jello, sweet cherries/cherry jello, and raspberries/raspberry jello.

Source: From the "More with Less" Mennonite Cookbook.

By Kim from Crawford, CO

Comment Was this helpful? 8
Read More Comments

I don't make jelly, mainly because I can't stand to throw away the fruit leftover after draining the juice. Well, this uses the pulp that is leftover, and doubles the yield of your fruit, thus leftover jam! Then you have jelly and jam from the same batch of fruit. How thrifty is that?


  • 4 cups fruit pulp*
  • 1 packet pectin for low or no sugar
  • 1 - 2 cups sugar, to taste

*When you make the jelly, prepare the fruit so that it will be suitable for eating as jam, no peels or seeds, and chopped small.


Process according to the directions for jam that came with your pectin.

If the fruit pulp is too thick or dry, add water or mild flavored juice, 1/2 cup at a time, until it's the consistency and flavor you want. Adjust the sugar to your taste also. Don't add too much, or the flavor of the fruit will be too diluted or covered up.

A lovely alternative is to add a sweet wine instead of water. This makes it into something quite special.

By Free2B from North Royalton, OH

Comment Was this helpful? 9
Read More Comments

Since my name is Barb, I really like the name of this recipe. I really love the end product - a combination of blueberries and rhubarb. It is really delicious.

Comment Was this helpful? 4

This is a recipe my sister used to make. I liked it so much, I asked for the recipe. It is very delicious, and beautiful too!

Comment Was this helpful? 6

Today I did not have enough crab apple juice to make the jelly I wanted, so I took blackberries, squeezed them with my hands to get the juice and combined the two to get the proper amount required.

Comment Was this helpful? 2

Apples are very high in pectin, used to thicken jellies and jams. Pectin is very good for you, and is even added to supplements and touted as being good for your heart. I can't vouch for their health benefits, but you know what they say about apples and doctors!

Comment Was this helpful? 2

Some readers have pointed out that using wax for sealing jars has fallen out of favor for food safety reasons.

Comment Was this helpful? Yes

January 4, 2004

Jams, jellies and preserves are foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent.

Comment Was this helpful? 1

Very different jam recipe! Very good!

Comment Was this helpful? Yes

If you have a stainless steel or ceramic pitcher (anything not aluminum), you can use it to pour the jam into the jars, even small ones, without spilling! Works great and a real time-saver.

Comment Was this helpful? 1

Cook prunes and remove seeds, pour 2 cups water over seeds and let stand 1 hour. Strain. Combine this liquid with that in which prunes were cooked. Add prunes, raisins, sugar and oranges (which have been cut in thin slices).

Comment Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

August 29, 2008

I recently made several batches of peach jam. In one batch all the jars had a peachy color liquid layer at the bottom of about 1/2 inch. Also the jam is a slightly liquidy. Is the jam edible and what happened?

E.E. from Ames, IA


By Estella (Guest Post)
August 29, 20080 found this helpful
Best Answer

Is it actually canned? Or wax on top? If canned, I would stir it up and use it on pancakes, waffles, or ice cream. If waxed, I would put it back in a pan and boil it until it thickens. Or, boil for several minutes to thicken it somewhat and kill any germs, then use it as a topping.

If it has simply been refrigerated, either of the above would work.

Reply Was this helpful? Yes
August 29, 20080 found this helpful
Best Answer

Did you use pectin? Did you make any changes in the recipe -- like use less sugar? I don't think there is anything wrong with your jam. It just sounds as if there was not enough pectin in the last batch. I always use Certo -- either liquid or crystals, but any brand will do I think, and my jam is always fine. You could do as the last poster suggested and use it as a peach syrup, or you could re-do it using pectin. There are recipes for fixing jam that did not set included with the pectin. Another thought I have is that this particular batch was juicier for some reason, and therefore required more cooking if you did not use pectin, or perhaps was so juicy that it required more pectin than ordinary. Whatever, the jam is edible. It will taste the same -- just isn't quite as solid.

Reply Was this helpful? Yes
August 30, 20080 found this helpful
Best Answer

How long ago did you make the jam? It sometimes takes 2-3 weeks to set up. Since it is still liquid and slightly separated, if it is properly sealed (boiling water bath) just invert the jars for a week or so and see what happens. I had some corn cob jelly once that took a month to set up. If it flops, it will still be heavenly on pancakes and ice cream. Have fun!

Reply Was this helpful? Yes
Answer this Question

December 7, 2009

Is it true that jelly and jam will not set when it is raining? I will be using commercial pectin.

By amy from Los Angeles


December 8, 20090 found this helpful

I don't think it does. I use to make it anytime I needed to, good luck.

Reply Was this helpful? Yes
December 8, 20091 found this helpful

I have never had a problem but you may need to cook the juice longer. Also I don't follow the directions on the pectin which says boil for one minute. I do mine the old fashion way; I cook it until it sheets off a cool metal spoon. This makes a stiff jelly, but intensifies the flavor.

Reply Was this helpful? 1
Answer this Question

I have been given a lot of rhubarb and thought I would make some jam. What I would like to know is can you use powdered gelatin instead of pectin? Many thanks. Helen xxx

By helen from U.K

Read More Answers

October 3, 2007

Can I re-cook my jam and add water to make it less thick?

Janet from Evesham, England


October 5, 20070 found this helpful

Just reheat it, then slowly stir in water a teaspoon at a time until it is the right consistency. No need to cook it over again.

Reply Was this helpful? Yes
By Julia (Guest Post)
October 6, 20070 found this helpful

Hi there.
I once had jam that turned out too I added
a little apple juice (concentrated), reheated it and it
was great.
Hope this helps you.

Julia in Orlando, FL

Reply Was this helpful? Yes
By Janet (Guest Post)
October 8, 20070 found this helpful

Thanks for your help, I have already thinned one jar and will do the rest soon, it worked a treat.

Reply Was this helpful? Yes
Answer this Question

October 13, 2011

How do I pickle beans in a stone jar?

By Robina

Read More Answers

August 24, 2013

How can I rescue peach jam that came out too thick?

By Elizabeth R

Read More Answers

February 16, 2012

Can gelatin be used in making strawberry preserves?

By John H

Read More Answers
Load More
Food and Recipes CanningOctober 4, 2011
Father's Day Ideas!
Fourth of July Ideas!
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2021-06-06 07:36:08 in 1 secs. ⛅️️
© 1997-2021 by Cumuli, Inc. All Rights Reserved.