Minimise your food wastage with these great homemade jam recipe
Food Preserving

Homemade Jam

Minimise your food wastage with these great homemade jam recipe

Making your own food is something really special, plus you have total control over what you put in and how much sugar and salt you add.

You get to use fresh produce from your own garden or from the farmer’s market. It helps to reduce food wastage and is so much healthier for you and your family. As an added bonus they make great gifts for family and friends.

One that I enjoy making and gifting is homemade jam, its so tasty and so easy to make. It doesn’t take a lot of time or prep work wither.

I know that there is a lot of different recipes on the net and some that are really overcomplicated that even I avoid. But this recipe is so simple you want buy store brought again. Now I know that most jams you can pick in the store super cheap these days and making your own can be more expensive if you have to buy the fruit, but if you grow it and buy it when on special or direct from the farmer than it can be a cheap option. Plus you get to control the amount of sugar you add in making it a better option for the family.

Homemade Jam - all you need is 3 ingredients

So in a nut shell all you need is 4 cups of your favourite fruit

½ cup of sugar. Now that seems like a lot but it is going to depend on how naturally sweet your fruit is as to whether you need the full amount or not.

One whole Lemon juiced.

Vinegar.

For these jams I used blue berries and blackberries, cos it is my favourite jam. Place in pot on medium heat, add in the vinegar, lemon juice and because the fruit was sweet, I used only 2 tablespoons of sugar.

Let the jam come to a boil while you stir then reduce the heat to a simmer and you’ll need to watch it to ensure it doesn’t catch on the bottom. You don’t need to continually stir but ever few minutes is all that’s needed.

You want the jam to thicken, once it is at consistency you like, place while hot in a sterilised jam and screw on the lid tight to form a seal.

Recipe Completed ready to eat

For how to sterilise check out the post here. No need for a water bath or fancy method to get a tight seal on the jar.

The jam will last for about 6 months in dark dry cupboard or about 2 weeks in the fridge once opened.

This amount of recipe will give about a jar of around 400 – 600ml depending on the fruit. Mine only made one jar but it was blueberries and blackberries. You can pick you jars really cheap or keep jars you have used and cleaned really well.

My mum makes jam all the time and we have a few jars of apricot jam from my mum.  Its great to use not only on toast for breakfast but in cooking. Use it to flavour cakes or biscuits or even a slice,  I also don’t mind it on top of ice-cream for a little something different.

Comment below and share your favourite jam recipe and tell us how you went making your own jam.

Blueberry and Apricot Homemade jam

 

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