One of the many enjoyments of summer, is the abundance of all the fresh berries and fruit. My favorite way to enjoy these berries and fruits long after summer, is by making Old Fashioned Jam, just as my great grandmothers did. Old Fashioned jam is made without the use of commercial pectin. The only 3 ingredients you will find in this recipe are fresh sun-ripened fruit, sugar and lemon juice.
Jams made this way will have a softer texture and require a longer cooking time to release the fruits natural pectin. These jams can be used to spread on bread, toppings for desserts, fillings for pastries and even used as a glaze when preparing some meats. In this post, you will find step by step instructions on how to make your own Old Fashioned Jam with only 3 ingredients.
Choosing Berries
When choosing berries to make your jam, you want to be sure you get the freshest berries possible. If you are growing your own or perhaps you know a spot where you can forage wild berries, they are the best to use. Not only can you pick them at different stages of ripeness, this will save you money from having to purchase them. If you do need to purchase them, I encourage you to take the time to see if there are any “u-pick” orchards in your area as well as farmer’s markets. Sourcing your berries from these places, gives you a better chance at getting organic berries.
When choosing berries to make Old Fashioned Jam, you will want 3 parts fruit fully ripe and 1 part fruit that is slightly under-ripe. Under ripe fruit has a higher natural pectin content, which will help the jam set up since this is a no added pectin recipe. Rinse your berries well but do not let them sit in water for any period of time, as this will take away from their flavor.
Preparing Equipment
If you have any questions about the following equipment, refer to this post. For this recipe you will need the following:
- Water bath canner with jar rack
- Six 8-ounce jars or 4 pint jars
- Lids and rings to seal the jars
- A jar lifter, funnel and ladle
- Heavy bottom stainless steel pot
Wash your jars, lids and rings in hot soapy water and rinse well. Set the rings aside and place the lids in a small sauce pan and cover with water. You will heat the lids slightly to soften up the rubber seal on them. Do not boil the lids.
Fill your canning pot half full with water and place on the stove to start heating up. To prevent the jars from cracking or breaking when you fill them with hot jam, they need to be preheated. You can choose to put the jars into the canning pot while the water is heating or you can preheat your oven to 190 degrees, place your jars on a cookie sheet and let them heat to temperature. I use the oven method.
The juice from the berries will stain your countertop so it is a good idea to lay a tea towel or hand towel down where you will be filling the jars. Since this will be your work area, go ahead and lay out your funnel, ladle and jar lifter. Lay a towel down on a countertop or table where your jars can sit, undisturbed for 24 hours. If placing on a wood table, be sure to have a couple layers down to prevent white heat rings on the table.
Checking Gel Stage
Place 2-3 small saucers in the freezer for testing the gel stage of the jam. Testing the gel stage is done by placing a teaspoon full of the jam on the cold saucer and chilling it in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the jam with your finger. If the surface wrinkles when the edge is pushed in, the gel stage is reached. If the gel stage is not reached, return the pot to medium heat and cook, stirring constantly, for another 5 minutes. Then test again.
Now you’re ready to start making Old Fashioned Jam!
Old Fashioned Jam
Ingredients
- 9 cups crushed blackberries, blueberries, raspberries or a combination of these berries
- 6 cups granulated sugar
- 1/4 cup lemon juice
Directions
- Prepare water bath canner, jars and lids.
- In a large, heavy bottomed stainless steel pot, combine berries, lemon juice and sugar. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Continue to boil, stirring frequently, until the mixture thickens. Remove from heat and test the gel stage (see above). If gel stage has been reached, skim the foam off with a spoon.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles with a thin spatula or butter knife. Wipe rim. Center lid on the jar and screw band down until resistance is met, then fingertip-tight.
- Place jars in canner rack, ensuring they are completely covered with water, cover. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then lift the rack up out of the water. Let sit for a few minutes before moving the jars. Using the jar lifter, move the jars to their prepared location, being careful not to tip the jars. Let cool for 24 hours, untouched.
- After 24 hours, test to be sure the jars sealed by pushing down the center of the lid. If it moves up and down, the jar is not sealed. Refrigerate and use immediately.
- Remove screw bands from jars and wipe both jars and bands with warm soapy water. Dry completely before storing.
And there you have it. This simple and easy recipe for Old Fashioned Jam is sure to be a hit. Be sure to save this post to refer to while making your jam. Feel free to comment below if you have made this and what your thoughts are.
P.S. Jars of homemade jam make great gifts during the holidays.