Homemade Berry Jam

Homemade Jam Crafted with Love

Homemade Berry JamThere’s not much better than coming home to your own kitchen after a summer away, except when you return to homemade jam made by your younger sister. This even took extra care on her behalf because she cooked in the GF kitchenette (in our basement), rather than in the upstairs kitchen. Plus, she picked the blueberries herself!

Now, while I don’t know much about making jam, my sister has been experimenting with different flavors this summer. She doesn’t add any pectin.

Homemade Berry Jam
I was craving jam for the rest of my road trip after receiving this snap.

Instead, after she squeezes the juice out of a lemon, she’ll place the remaining lemon inside the jam (without the seeds).  Apparently, there is a bunch of pectin in the lemon peel. Just be sure to clean your lemon well first!

As for me, I returned home and made a Very Berry Crumble, which is also perfect for berry season! And, I’ve been enjoying homemade jam over some toasted Schär bread all week.

To my Fiesta Friday friends, I hope you have a  wonderful weekend filled with plenty of fresh berries and a less swollen mouth than me. (I’m getting ⅔ of my wisdom teeth out in five hours).

Before we head off to the recipe, happy cooking!

P.S: The Tri Berry Jam is our favorite. 🙂

Blueberry Raspberry Jam*

  • 4 cups blueberries*
  • 2 cups raspberries*
  • 1¾ cups sugar
  • 1 tbsp. lemon juice

*Total of 4.5 cups of mashed fruit.

Tri Berry Jam

  • 2 cups diced and crushed strawberries (2 pints whole)
  • 2 cups crushed raspberries (1 pint whole)
  • 2 cups crushed blueberries (3 cups whole)
  • 2 tbsp. lemon juice
  • 2 ¼ cups sugar

Wait… hold up, you don’t know how to make jam?! Here’s a better step by step guide. (The ingredient lists were just for the jam pros).

Make Your Own Very Berry Jam

Allergens: Celiac friendly and free of the Big 8. Always make sure your ingredients meet your personal allergy needs.

  1. Place the lids and bans in a small sauce pan on the lowest heat setting to warm them. (Do not boil!) This pan will remain warm until you finish, so you may want to put it on a back burner. Homemade Berry Jam
  2. Boil water in a larger pot. Once very hot, add the cans you will be using. They need to remain in the boiling water, COMPLETELY SUBMERGED, for at least 15 minutes to be sterilized.
  3. Wash and prep the berries you will be using. Remove any stems, leaves, or bad berries. Yes, this is a pain when it comes to removing the centers of strawberries. Remember to dry the berries before moving to Step #4.
  4. Mash the berries that you will be using in a bowl. Let the juice out of each berry, but try to retain the texture of the berries. (aka: Don’t over mash them!) Homemade Berry JamYou can measure the berries out of the separate bowl if your jam recipe gives you quantities in mashed berries instead of fresh.
  5. Pour berries into a large pot and heat over a medium high heat.
  6. Add sugar. This may not seem like a lot, but the jam will still be super sweet without adding the massive amount of sugar seen in some other recipes. Homemade Berry Jam
  7. Once the sugar begins melting, add lemon juice from a freshly squeezed lemon. Homemade Berry Jam
  8. Discard the remaining juice and seeds from the lemon. Place the skin and peel into the jam pot.
  9. Once sugar is completely dissolved, raise the heat on the pot to high and stir often. Cook until you are at a “gel” consistency, which is approximately when a dipped cold metal spoonful of jam turned sideways will form two drops, then come together to sheet off the spoon. (Read more literature on this).
  10. When your jam is cooked to the “gel” point, ladle it into a jar that you’ve removed and dried from the boiling water. Homemade Berry Jam
  11. Leave ≈¼ inch of headspace on the top of the jar for both of the recipes listed above.
  12. Remove bubbles by using a wooden stirrer. Run it along the edges of the jam and through the center. When you do this the bubbles will escape via the skewer and pop at the top. Pretty cool!
  13. Wipe the edge of your jam jar with a damp washcloth.
  14. Remove a lid from the warm water and place on top of jar of jam. You’ll want this step to be as centered as possible.
  15. Remove a band from the warm water and screw onto the jam jar. This should be easy to do- DO NOT force the tops onto the bottles. Repeat until all the jam jars are full or you have no more jam! Homemade Berry Jam
  16. Hopefully you still have boiling water, if not, boil some water. Place all of the filled jam bottles in the water, standing upright. Each bottle should be fully submerged (ideally by at least 2 inches of water). Once the pot returns to a rolling boil, place a lid on it for 15 minutes. (This time will vary depending on your altitude). Homemade Berry Jam
  17.  Remove the jars from the boiling water and place on top of some kitchen towels. Make sure you spread out the towels far enough such that if one of them bursts, the mess will be on the towel and NOT your countertop. Homemade Berry Jam
  18. Leave the jars alone for 24 hours. Seriously, don’t see if they’re sealed by pressing down on the top, just leave them alone! They need some privacy to seal. Homemade Berry Jam
  19. Wipe down the jars and store in a dark, cool part of your house for up to a year.
  20. Place jam on GF toast, english muffin, etc. and enjoy! Once the jam is open, be sure to place the remaining jam in the refrigerator. 🙂 Homemade Berry Jam

Thanks to my sister for the homemade jam, taking pictures, AND letting me blog about it! She learned how to make jam the first time from Taste of Southern’s Blueberry Jam post, so be sure to check it out for more details.

What would you put in your own very berry jam?! 

55 thoughts on “Homemade Jam Crafted with Love

    1. We actually had sister’s day this week too, a holiday my mom started when we were 4 and 8. We basically spend the whole day together (except we had work this year), buy each other a gift, and do some activity. This year we went to a Paint Night!

      I feel as though placing everything in jars is going out of style, but it’s great to have delicious fruit from when it’s in season later in the year. Thanks for stopping by, and have a wonderful weekend! 🙂

      1. Sounds delicious to me! Currently, I’m on a jar of strawberry raspberry jam, but we forgot to write down the fruit measurements. 🙂

  1. Goooooorgeous. I actually never used to like jam, but as I’m getting older I’ve actually come to love it, especially if it’s homemade! And as berries are one of the few fruits I can actually eat, I better get my fill every way I can! 😉 Thanks to you and your sister for sharing!

    1. Thanks! I didn’t eat much jam growing up, but it’s delicious during berry season. And, a great way to keep some summer weather in your house year round if you seal it properly! (Plus, in my case, it spices up the taste of toasted GF bread).

    1. It’s delicious! It takes a couple of tries to get the consistency down if you don’t use pectin, but I thought even the first batches were delicious. Now, she’s just a jam making pro! Let me know if you give it a shot. We like TriBerry the best, but I’d love to hear the flavors you come up with as well. 🙂

  2. I’ve never tried making jam before but I’ll know where to come when I want to. This is a good tutorial! I may actually start canning when I move to Idaho in a year. We found all sorts of canning jars in the garden shed this summer. lol

    1. Awh, thank you! Canning jams is the best because you can keep a little summertime flavor around all winter long. 🙂

      P.S: You probably already know this, but the Solar Freaking Roadways campaign is being started in Idaho. That’s about all I know about Idaho currently, but what an exciting move!

    1. Thanks! My sister is big on simple ingredients!! She had my mom buy pectin in case she couldn’t get the consistency right, but found the lemon peel to be very helpful instead. 🙂

  3. What an awesome post Kaila! The jam looks spectacular…and I want to learn more about using a lemon instead of pectin! That is so cool. The Tri Berry sounds so delicious…but the blueberry raspberry has me so intrigued! I’m totally going to try that one! Loved this! ❤

  4. It’s definitely berry season 😉 Your sister is so nice! Love the flavours of these jams! I’m writing down the lemon and skewer tips – my jams are never firm enough because I don’t like adding pectin.

  5. Home made jam is the best, and yours look just beautiful! I’ve yet to make properly set berry jam (only the quick refrigerator jams), but I will try these recipes once berry season arrives down under. Thank you for bringing these to Fiesta Friday this week, enjoy the party!

    1. Thanks! I forgot that it’s not currently berry season for y’all. I can’t wait to see what jams you make up this winter. Happy FF, and have a wonderful weekend. 🙂

  6. How lovely to come home to all this delicious jam Kaila – what a treat! I’ve only ever made a few batches of jam, so I’m always keen to read how others go about it and to pick up a few new tips! Hope you’re not in too much pain after the wisdom teeth came out – it’s certainly not much fun for the first day or two… Happy FF#28!

    1. Thanks! My family is definitely sweet and thoughtful. 🙂

      The procedure went really well; I didn’t need stitches, so I’ve actually been eating normal food so far. I’m getting the bottom ones out in October, so doing it in two swoops helps a bit!

      Happy FF, and have a wonderful weekend!

  7. I have been making homemade jam for a long time – favorites are strawberry, hot jalapeno and blackberry. Thanks to your sister for the recipes and tips, especially the one where she added the rind of the lemon – I never have done that 🙂

  8. I am not a jam fan, BUT I feel as if this would be quite delectable inside my overnight oats! Seriously! Except I’m lazy and would never make my own…SIGH BUT bookmarking this incase I ever decide to! This would be a great christmas gift idea 🙂

    1. What a great idea! I hadn’t thought about putting jam on oats. I actually didn’t start eating jam until I realized that I only liked toasted GF bread. Jam is such a common topping that I tried it out, and love it for a quick breakfast. What a great Christmas idea! I could even get started now! 🙂

  9. I’m behind on my blog reading but this looks great. She did a really good job. My summer canning is always fig jam. I tried to make it sugar free this year and the sugar aspect turned out fine but I tried using a pectin and it was awful. Ruined the whole batch. Wish I would have known your sisters trick with the lemon. I’ll definitely give that a try next time. Tell her thanks for letting you share. 🙂

    1. Ohhhh, fig jam sounds delicious. I’m so glad you were able to make it sugar free! That must have been such a great success. My sister didn’t want to use pectin, but she bought some as a back up just in case. She didn’t end up using it though!

      I’ve been falling behind on my blog reading all summer long too. And, I only anticipate it becoming worse as we wrap up summer. There’s so much to do and not much summertime weather left! 🙂

      P.S: She’s a pretty cool sister. I still have a few more recipes backed up to share from her too. 😀

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