I don’t know why I didn’t start doing this sooner… because making my own jam at home is incredibly easy and delicious. And, it is absolutely amazing on the homemade biscuits (with real grass-fed butter!) from my new cookbook, Food Babe Kitchen. Freshly baked biscuits with homemade jam on a lazy Sunday morning are to die for!
Why most store-bought jam isn’t good for you…
Homemade jam is the way to go. The popular store-bought jams like Smucker’s and Welch’s are made with High Fructose Corn Syrup (1) and are not organic. If you follow the EWG Dirty Dozen List of pesticides on produce (2), it tells you that strawberries are the most contaminated fruit or vegetable out there – topping the list with the most pesticides. You’ll also find blueberries and raspberries on the list with high levels of pesticide contamination. These pesticides are hormone disruptors, neurotoxins, or reproductive toxins which are strongly linked to many diseases and health issues (3). That’s why it’s super important to buy organic jam, or make your own with organic berries.
All you need to make jam at home are…
A few cups of berries (fresh or frozen), lemon juice, and some honey. You simply heat the ingredients in a pot and simmer for about 20 minutes… EASY PEASY.
Tips and options:
You can reduce or eliminate the honey in this recipe if you’d like to make a fruit-only jam. Just beware that it may not be as sweet as what you are used to unless the fruit is very ripe and sweet. Feel free to use coconut sugar if you’d like to make vegan jam without honey.
The recipes below include 4 flavors of jam: Strawberry, Raspberry, Blueberry, and Mixed Berry. But, don’t feel limited! Have fun and play around with different combinations. Try using peaches, blackberries, cherries, apricots, etc. You will find that if the fruit is naturally very sweet, you may not need to use as much honey (or vice versa if the fruit is tart). Simply taste it after it is done cooking and adjust the sweetness as desired when creating new combinations.
The best way to store your homemade jam is in small glass mason jars (no plastic!). I like to use jelly jars like these here. It can be stored in the fridge for 2 to 3 weeks and in the freezer for up to 3 months.
- 3 cups halved strawberries
- 2 tablespoons lemon juice
- 2 tablespoons raw honey
- 2½ cups blueberries
- 2 tablespoons lemon juice
- 2 tablespoons raw honey
- 12 ounces raspberries
- 2 tablespoons lemon juice
- 2 tablespoons raw honey
- 3 cups mixed berries
- 2 tablespoons lemon juice
- 2 tablespoons raw honey
- Place all of the ingredients in a small pot over medium heat.
- Cook until the fruit begins to break down, mashing slightly to release the juices.
- Turn the heat to low and continue to cook for 15 to 20 minutes or until thickened. You can tell if it's done by placing a clean spoon in the jam and making a path down the center with the back of the spoon. If the path remains clean that means it is thick enough. Frozen fruit will take longer.
- Take off the heat and let cool before placing in the fridge. Store in the refrigerator or freezer.
You can substitute coconut sugar for the honey if you'd like to make vegan jam.
Jam can be stored in the fridge for 2 to 3 weeks and in the freezer for up to 3 months
And remember to try my buttery biscuits recipe in the Food Babe Kitchen cookbook, which are sooo delicious with this jam. Have you ordered your copy yet?
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If you know anyone who is still buying Smucker’s Jam (I’m sure you do!) please share this recipe with them and let them know how easy and inexpensive it is to make healthy organic jam at home.
Xo,
Vani
P.S. When you pre-order Food Babe Kitchen today, I’ll send you my Pantry List which includes EVERYTHING you’d find if you went to my house and raided my pantry and fridge! This will help you get your kitchen stocked for success so that as soon as you receive Food Babe Kitchen in your hot little hands, you’ll be ready to get cooking. Here’s where to get it.
I like Dalfour fruit only jellies. Do you?
Yep. That’s what my husband loves!!
Can I use organic maple syrup instead of honey ?
Yes, you can use maple syrup instead if you’d like.
I made blueberry jam a mo. ago w/o the lemon juice like this. I placed them in the pantry. Does that mean I need to throw them away?
Wondering about using rhubarb? What would the amount of honey needed bee? I grow my own rhubarb without pesticides.
Love your website Food Babe…and your books.
Thanks Jill! You can use rhubarb for the jam. Not sure on amount of honey without testing it. You can just start with the amount in the recipe and adjust it to your liking.
Thank you Pam…be well!!!
I am trying to get away from freezer / fridge dependance and was wondering if these jams can be ‘canned’ (maybe using boiling water method) so that they can be pantry stored for longer times?
Gina, I have processed jam just like this. It works great!
Looks delicious! Do you think we could add chia seeds? And if so, what would be the quantity? Thanks!
This is very helpful info! thanks so much!
Hi Vani
I love your work! In this recipe I would consider replacing Honey with coconut sugar or panela sugar (any unrefined sugar). Honey become toxic when heated and should not be cooked with according to Ayurveda. It is fine to add it to warm (not hot) beverages.
See link below for more info
https://www.thehealthyhomeeconomist.com/is-cooking-honey-unhealthy/
first time trying this recipe. Mine is not thickening. In the beginning how long do you cook approximately, fresh fruit, before you mash down some before reducing heat to simmer?
I enjoy all the wholesome recipes.
Adding organic apple slices to jams or jellies is a natural pectin (such as Sure-Jell) & will make them more like a traditional jelly.
Cook time says 20 mins. Mine is not thickening at all and all ingredients are correct. Thoughts on how long others took to make?
Is there a substitute I can use instead of honey. My husband loves jam. He’s a type 2 diabetic and I would love to make him some fresh jam.
Same!! Hopefully someone will recommended a healthy sub for honey for diabetics
Does this need to be canned at all? Or go through the process of a water bath?
Hi Lisa! This jam needs to be refrigerated. It can be stored in the fridge for 2 to 3 weeks and in the freezer for up to 3 months.