Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
2 Hours 30 Mins
Makes 4 cups (serving size: 2 tbsp.)

As delicious as fresh jam is, you don't always want a freezer full of it. This easy recipe makes just enough for you and for a gift.

How to Make It

Step 1

Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.

Step 2

Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (

Step 3


Step 4

Try these variations:

Step 5

Rose: Stir in 2 to 2 1/2 tsp. rose water at the end.

Step 6

Rhubarb: Replace 1 lb. straw­berries with chopped rhubarb.

Step 7

Black pepper: Simmer berries with 2 tsp. crushed peppercorns.

Ratings & Reviews

sparke's Review

February 11, 2014
I've made this recipe three times now and have never used a thickener. In fact, I substitute honey for white sugar, cup for cup, and I still don't need a thickener. You'll want to heat the jam on medium-low for the first half hour, then medium for the next hour and a half. You want it to be simmering pretty good or else the liquid cannot reduce. Two full hours on the stove with a good simmer produces a lovely jam that thickens more as it cools, and after a couple of hours in the fridge, it's perfect for spreading. The first batch I made, I added thinly sliced fresh lemon basil in the last 5 minutes of cooking. The second time, I added a couple of peaches and an extra 1/4 cup of honey. Today, my third time making the recipe, I added a few pinches of cinnamon. It's excellent jam. Don't be scared off by the 1-star review. You DON'T need a thickener. Just be sure it's bubbling away on the stove for that last hour and a half and you'll have a great jam!

cottagegirl's Review

July 31, 2013
unfortunately it does not thicken enough to be a spread. this is only good for a topping. you must use a thickener. I tried corn starch and did not like the flavor. I wanted a recipe without pectin.

Cindygel's Review

April 20, 2013