Published: July 2, 2025
Last updated: July 3, 2025
How To Make Fruit Jam in Minutes
It’s summertime here in the PNW, and fruit is bursting from fruit stands, roadside pick-your-owns, farmers markets, and local farm pickups! This is the time of year when I’m in my jam-making era. I love to make batches of raspberry, blueberry, cherry, rhubarb, and strawberry jams and freeze them, often called freezer jam. Since I don’t can my jams and have a huge deep freezer, I just keep them in a basket, ready to go whenever I need a new jar.
Making your own jam is so easy and delicious you’ll wonder what took you so long to start! This recipe is pectin-free, super simple, and has no high-fructose corn syrup. It uses less sugar than store-bought jam and is the perfect way to save the flavor of in-season fruit year-round!
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own! So let’s dive into how to make fruit jam in your very own kitchen.
My Favorite Fruits to Make Jam
I use different fruits depending on what I have on hand, sometimes I even mix a few together in one batch. The other day, I made a huckleberry-cherry jam with lime juice and served it over chia pudding, and it was delightful!
For that recipe, I used frozen huckleberries from last season and fresh cherries from my local farm pickup. It was so much better than store-bought jam.
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Blueberries
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Raspberries
- Blackberries
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Cherries
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Apricots
- Huckleberries
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Strawberries
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Figs
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Peaches
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Rhubarb — honestly, this is how I work rhubarb into most of my recipes! I love it in dressings, breads, ice cream, parfaits, and especially with strawberries.
P.S. Cranberry sauce is basically a freezer jam! It’s so good on brie, grilled cheese sandwiches, and of course roasted turkey. When I make cranberry sauce, I like to add orange juice and at least ¼ cup of sugar per 1½ cups of cranberries.
P.P.S. You can absolutely use frozen fruit to make jam! Check out my Strawberry Jam recipe with frozen strawberries.
The Citrus Fruits in My Jams
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Lemons or Limes: Depending on the jam and the flavors I’m going for, I’ll use lemon juice, lime juice, or sometimes both! Lime pairs really nicely with cherries, raspberries, and strawberries. I love lemon with blueberries, rhubarb, oh, and strawberries too, lol.
Other Additions To Homemade Jam
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Cinnamon: warm, cozy flavor
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Lemon or lime zest: brightens up the jam
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Sugar: adjust to taste
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Salt: just a pinch to balance sweetness
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Vanilla extract: adds depth and a bakery-like flavor
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Honey or maple syrup: great natural sweeteners
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Fresh herbs: think basil, thyme, or mint for a fun twist
Tools For This Recipe
These are just suggested tools. I’ve made a small batch of cherry jam with nothing more than a pot, a jar, and a rubber spatula.
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Clean jars with lids: I like mason jars with screw bands and label the top with the name of the jam and the date it went into the freezer
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Wooden spoon or silicone spatula: for stirring and scraping the pot
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Potato masher (optional): handy for breaking down chunkier fruit
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Pot: a medium or large saucepan works great
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Ladle (optional): makes it easier to transfer hot jam into jars
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Wide-mouth funnel (optional): helps avoid messy spills
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Clean towel: perfect for wiping jar rims and keeping things tidy
Ingredients in your Homemade fruit jam
- 1.5 cups of fruit (i.e. strawberries, cherries, figs)
- 1-2 tbsp citrus (lemon, lime, or even orange)
- 1-2 tbsp sugar (honey, white sugar, coconut sugar, agave)
- 1-2 tbsp water (if needed) – depending on the fruit I may omit (i.e. strawberries)
These measurements are meant to be playful and flexible. Jam-making shouldn’t feel stressful or exact, so have fun and experiment with what tastes good to you!
Step-By-Step Instructions To Making Homemade Jam
Making jam at home is easier than you think, and you don’t need any fancy equipment. Here’s a simple method you can use with almost any fruit you have on hand, berries, cherries, peaches, or a mix!
Prep the Fruit
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Wash your fruit, remove any pits or stems, and chop if needed.
Combine Ingredients
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Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Cook the Jam
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Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
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Stir frequently so the mixture doesn’t stick or burn on the bottom.
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If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
Check for Doneness
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As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
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When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Cool and Store
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Let the jam cool slightly before transferring to clean jars.
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Store in the fridge or freeze for later, no canning required!
Storage Suggestions
Here’s how to keep your jam fresh and tasty:
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Freezer Jam: Leave ½–1 inch of space at the top of 8–16 oz jars to allow for expansion. I love popping jam in the freezer even if I’ll use it within a couple of weeks. It keeps beautifully for up to 6 months if you want to be on the safe side.
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Refrigerator Jam: Store in a clean jar and enjoy within 2–3 weeks.
Jam Pairings
Homemade jam is way more versatile than toast. Here are some of my favorite ways to use it:
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The best PBJ of your life
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The best grilled cheese of your life
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Swirled into yogurt or cottage cheese
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Stirred into oatmeal
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A delicious spread for cheese and cheese boards
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Over ice cream
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Whisked into dressings
Tips For How To Make Fruit Jam
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Make sure the fruit tastes good! If the fruit isn’t tasty to begin with, no amount of sugar or cooking will fix it, start with the best-tasting fruit you can find.
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Go picking! It’s so cost-efficient and fun. Head to a u-pick farm with family or friends, and you’ll usually pay way less per pound than grocery store prices. Plus, it’s a great summer activity.
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Buy in bulk to save money. Grab those big crates of berries or stone fruit at the farmers market or store; you’ll get a better deal and have plenty for jam-making.
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Shop local and in season whenever you can. Supporting local farmers keeps your community strong and usually means fresher, better-quality fruit. When fruit is at its peak, buy extra and freeze it so you can enjoy that fresh summer flavor long after the season ends.
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Adjust the sugar to your taste. Sometimes I’ll use just a touch of honey, and other times I’ll go sweeter, especially with tart fruits like rhubarb, cranberries, or some blueberries. Jam is super flexible, so add as much or as little sweetness as fits your taste.
More Recipes To Try
Sweet Lemon Rhubarb Vinaigrette Recipe
How To Make Rhubarb Jam: An Easy Small Batch Recipe
Bojangles Blueberry Biscuits Recipe: Easy Copycat
Homemade Any Fruit Freezer Jam
Equipment
- Clean jars with lids
- silicone spatula
- potato masher optional
- Pot
- ladle optional
- wide mouth funnel optional
- clean towel
Ingredients
- 1½ cups fruit
- 1-2 tbsp citrus juice
- 1-2 tbsp sugar
- 1-2 tbsp water optional
Instructions
- Wash your fruit, remove any pits or stems, and chop if needed.
- Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
- Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.Stir frequently so the mixture doesn’t stick or burn on the bottom.
- If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
- As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
- Let the jam cool slightly before transferring to clean jars.Store in the fridge or freeze for later, no canning required!
Notes
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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