Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
If you’ve never made homemade jam before, then be prepared for the ultimate game-changer. All you need are 3 ingredients to make homemade jam: berries, sugar, and lemon for balanced flavor, a hit of pectin, and freshness. Once made, you can spread, swirl, and dollop it on all your favorite breakfast, brunch, and snack recipes for a major sweet upgrade. Here’s how to make it the best it can be:
How to make homemade jam:
The most important thing to note when making jam? Avoid overcooking it. While it may look too juicy in the pot, once your jam hits between 210°F and 220°F, it’s done. Once cooled to room temperature and chilled in the fridge, it will set to that trademark jam consistency.
If you don't have an instant-read thermometer, you can use the frozen plate test. Before you begin cooking your jam, place 2 or 3 small plates into your freezer. As soon as your jam looks reduced, about 13 to 15 minutes into the simmer, place a dollop onto a frozen plate and observe how it sets. If it's still too loose after chilling on the plate for 10 seconds, continue cooking. If the jam stops moving when you tilt the plate, and you can draw a clean line through it with your finger, it's ready to be jarred!
Jam variations.
Looking for ways to spruce up this simple jam? Try stirring a couple teaspoons of zest from your favorite citrus (we're talking lemon, lime, grapefruit, etc.) after your jam has cooked for an extra boost of flavor. Remember to zest your fruit before juicing it for an easier time!
Serving ideas.
This jam is perfectly delicious spread plain (or with goat cheese) on brioche toast, but you can also add it to plenty of breakfast options as a super sweet upgrade. Swirl it into your freshly made oatmeal, spoon on top of your overnight oats, or dollop it on top of your homemade pancakes.
Storing jam.
Once made, your jam will last in a (clean!) jar in the refrigerator for up to 3 weeks. To keep it as fresh as possible, avoid double dipping, and keep it in the fridge at all times when you’re not using it.
Made it? Let us know how it went in the comment section below!
- Yields:
- 2 c.
- Prep Time:
- 5 mins
- Total Time:
- 20 mins
Ingredients
- 4 c.
blackberries
- 2 c.
granulated sugar
- 2 tbsp.
lemon juice
- 2 tsp.
lemon zest (optional)
- Nutrition Information
- Per Cup
- Calories902 Fat1 gSaturated fat0 gTrans fat0 gCholesterol0 mgSodium5 mgCarbohydrates213 gFiber16 gSugar214 gProtein4 gVitamin D0 mcgCalcium89 mgIron2 mgPotassium489 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Combine blackberries, sugar, and lemon juice in a large bowl. Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium sauce pan.
- Step 2Heat sauce pan over medium heat and bring to a boil. Cook, stirring occasionally, until jam is thick, 15 to 20 minutes. Skim any foam that has risen to the surface and stir in lemon zest if using. Transfer to a clean glass jar and let cool completely. Tightly secure lid and refrigerate.