How to Make Perfect Homemade Jam

Making jam is easy to start and endlessly satisfying to perfect. With just fruit, sugar, and a little heat, you can bottle the very best of the season. But while the ingredients are simple, technique matters. Here are a few tips to help you make jam that's balanced, flavourful, and a joy to share.

How Much Should I make?

Start small. It’s far easier to experiment with a few jars than face a cupboard full of over-sweet, under-set preserves. A single kilo of fruit is a great place to begin, and any leftovers can go in the freezer until you're ready for your next batch.

Smaller batches are also quicker to cook and easier to control, helping you build confidence and consistency. Once you find your rhythm, you can scale up.

Which Fruit is Easiest?

Not all fruits behave the same way in a jam pan. Some set effortlessly; others need more coaxing. Here's a general guide, from easiest to trickiest:

• Raspberries
• Blackcurrants
• Damsons
• Plums
• Gages
• Apricots
• Gooseberries
• Strawberries
• Blackberries
• Blueberries (tough to set and often flat in flavour)

Strawberries are a common first attempt, but they're surprisingly difficult due to their high water content. Raspberries, on the other hand, practically jam themselves.

What Equipment Do I Need?

You don’t need much to get started: just a good pan, a wooden spoon, and some clean jars. When choosing a pan, go wide and shallow over deep and narrow. A broader surface area helps water evaporate quickly and gives you better control.

Many preserving kits come with large pans designed for big batches. Resist the temptation. Start small and work up from there.

How to Cook Your Jam

Most fruit benefits from a splash of lemon juice to boost acidity and help the jam set. Blackcurrants, damsons, and gooseberries are naturally high in acid, so they may not need any help.

1. Place your fruit in the pan with lemon juice (1 lemon per 1kg fruit).
2. Gently cook over medium heat, stirring occasionally, until the fruit softens and some of the water cooks off.
3. Add sugar (start with 600g per 1kg of fruit). Stir until fully dissolved.
4. Raise the heat and bring to a rolling boil. Cook for a couple of minutes, then test the set.

The Set: What to Expect

Without added pectin, you’ll need around 60% sugar for a firm set, but that can overwhelm the fruit. A softer, slightly runny set often tastes far better and carries the true fragrance of summer.

To test your set, place a small spoonful on a cold plate. Let it cool for a minute, then push it gently with your finger. If it wrinkles, it's ready to pot. If not, boil for another minute and test again.

Final Thoughts

Jam-making is as much about process as product. Choose a quiet morning. Clear some space. Let it be meditative. There’s something deeply nourishing about making something from scratch, especially when it ends up on toast, porridge, or shared in a cake.

Whether you're preserving fruit from your garden or making the most of a supermarket deal, these simple tips can help you jar a little bit of summer for the months ahead.

Happy preserving!