There is no such thing as homemade jam. And when, if not in the summer, when nature bears abundant fruit, is the right time to prepare a delicious homemade jam from fresh and nutrient-rich fruits such as apricots, strawberries and blueberries. These homemade jam recipes will not disappoint you because they are the best homemade jam recipes!
In the following, we share with you simple and quick recipes for homemade jam, which are as superior as grandma's.
READ MORE: Simple recipes for homemade ice cream
The best recipes for homemade jam:
Recipe for homemade blueberry jam:
Ingredients for homemade blueberry jam:
- 1 kg of blueberries
- 700-800 g of sugar (can also be brown cane sugar, honey, maple syrup or dietary sweeteners such as Natren and fructose)
- 1 lemon
The process of preparing homemade blueberry jam:
Wash and drain the blueberries and put them in a cooking container. Heat, and when they boil, mix well. After approx. After 10 minutes, add sugar and lemon juice. Cook the marmalade for 20 to 30 minutes. The gelling test is done with the help of a plate cooled in the freezer, on which I place a spoonful of jam and run my finger through the jam. If there is an empty space in between, the jam is ready and can be poured into glasses that were previously placed in an oven heated to 80 °C for 15 minutes. Prevent mold by sprinkling the hot jam in the jar with a little fruit sugar.
Recipe for homemade apricot jam without gelatin:
Ingredients for homemade apricot jam without gelatin:
- 1 kg of fresh apricots
- 80 dag of ordinary sugar
Procedure for making homemade apricot jam without gelatin:
After washing the apricots, pit them and cut them. Place them in a large cooking pot and sprinkle sugar over them. Cover and let stand for approx. 24 hours. There are no shortcuts when it comes to good jam. After the elapsed time, cook the apricots on moderate heat until they boil. Stir constantly in between! When they boil, let them boil for another 5 minutes or a minute longer and skim the foam from the surface, then set the pan aside. Mix them with a stick mixer and pour into glasses that were previously heated in an oven heated to 100 °C. Close the jars hermetically, turn the lids down, cover with a cloth and let them cool slowly. Have a good run!
Recipe for homemade strawberry jam:
Ingredients for homemade strawberry jam:
- 1 kg of strawberries
- 800-900 g of sugar
- 2 lemons
The process of making homemade strawberry jam:
Wash the strawberries, remove the stalks, put them in a bowl and cover them with sugar. Cover and let stand overnight. The next day, cut the lemons in half and squeeze them. Place a double-bottomed shrimp on the cooker, sprinkle sugar and strawberries into it and add lemon juice. Let it come to a slow boil over low heat. Stir until the sugar melts. Cook for another 15 minutes and in the meantime remove the foam that forms on the jam. Check its thickness by placing a spoonful of jam on a cold plate, wait three minutes and push it away with your finger. If it wrinkles, the jam can already be removed from the heat and cooled for approx. 10 minutes and then pour into heated glasses and seal tightly. Have a good run!
Recipe for homemade cherry jam with blueberries:
Ingredients for homemade cherry jam with blueberries:
- 2.5 kg of cherries
- 20 dag blueberries (cherries can also be used)
- 1 kg of sugar
- 1 lemon
The process of making homemade cherry jam with blueberries:
Pit the cherries. Together with the blueberries, we process them with a stick blender or crush them if we want to have jam with pieces of fruit. Add sugar and the juice of one lemon and cook and stir until it boils. Let it boil for at least five minutes. Then the jam is ready to be placed in pots, which are washed first and then hermetically sealed and turned upside down while the jam is still hot, so that mold does not appear later.
Elderflower jam recipe:
Ingredients for elderflower jam:
- 8 to 10 elderflowers
- 1 lemon
- 600 g of sugar
- 1 bag of celery
Procedure for making elderflower jam:
First, shake off the fabric and clean the elderflowers (don't wash them!), which we collected in dry, sunny weather away from the smog. Soak them in acidified water for 24 hours (add two tablespoons of vinegar or lemon juice to a liter of water). Squeeze the lemon to get the juice. Before placing the jam in the jars, put it in the oven heated to 80 °C for a quarter of an hour. Strain the acidified elderflower water through a thick strainer lined with cheesecloth and boil. Pour in the jelly, which we previously mixed with three spoons of sugar. Add the remaining sugar, bring to a boil again and cook for three minutes. In the meantime, remove the foam from the surface. Pour the liquid into glasses, seal them tightly and turn them upside down to further disinfect them. Store the marmalade in a cold place. Have a good run!
