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Homemade Jam Recipes

My homemade jam recipes are easy to make and delicious.

Offering many recipes like homemade butterscotch-peach jam, blueberry-apple jam, strawberry-rhubarb and more below.

Homemade Peach Jam Recipe #misshomemade

This homemade jam recipe cannot get any easier to make, but no one will know it but you.


5 pounds peaches
3-1/2 cups white sugar

Pare, remove pits, and slice peaches. Mix with sugar and place in a pot with a few of the peach pits. Let the mixture slowly come to boil, stirring until the sugar is dissolved.

Rapidly cook for 30 minutes and remove the pits. When the mixture jells, pour into hot, sterilized glasses and seal with paraffin.


6 cups peaches (peeled, cored, chopped)
1/3 cup lemon juice
5 cups brown sugar

Combine the peaches and lemon juice in your preserving pot. Crush the fruit and bring to a boil over medium heat. Cover and simmer for 10 minutes, stirring occasionally.

Add the brown sugar. Increase the heat to medium-high and cook, stirring often for about 20 to 25 minutes, until slightly thickened. Remove from the heat and stir the jam for 3 to 5 minutes. Skim off the foam if necessary. Ladle the jam into hot, sterilized jars, leaving a 1/4 inch head space. Wipe the rims clean. Seal according to manufacturer’s directions. 


Wash and pit apricots, slice into eighths. Weigh, and for each pound of apricots – add 1 pound of sugar, and let stand overnight. Crack apricot stones. Remove nut, blanch and slice. Cook fruit gently until thickened; about 20 to 25 minutes. Add some of the sliced nuts before pouring into hot, sterilized glasses. Seal. 


4 cups fresh or frozen blueberries
2 cups white sugar
1 (3oz) box lemon Jell-O

In a saucepan, combine all ingredients and bring to a simmer over medium heat. Break up the blueberries with a fork or masher. Reduce the heat and simmer for 5 minutes and continue to break up the blueberries. Cool and transfer to glass jars. Cover and refrigerate overnight before using.

NOTE: For something a little different, make this with half blackberries and half blueberries. More blueberry recipes to follow…..


3 quarts apples
1 quart blueberries
 cups white sugar

Cut apples (or crab apples) in quarters, remove cores but do not par; chop. Add enough water to almost cover, and cook 10 minutes. Add berries and sugar, cook until clear. Pour into hot, sterilized glasses; cool and seal with hot paraffin.

Another wonderful homemade jam recipe.


3 lbs Damsons Plums
3-1/2 cups white sugar
1 cup water

Put sugar and water in heavy kettle and bring to a boil. Take seeds or pits out of Damson plums. Put in boiled sugar and boil slowly to prevent burning, until it jells.  Pour into hot, sterilized jars.


3 cups rhubarb
4 cups white sugar
3 cups strawberries

Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.

Place into heavy pan and bring to a slow boil and cook gently until thick and clear.  Pour into hot, sterilized jars and seal.


5 cups strawberries
5 cups fresh pineapple, pared-cored and chopped
4 cups white sugar

Pare, core and chop pineapple. Mix all ingredients together and let stand for several hours.

Place into heavy pan and bring to a slow boil and cook gently until thick and clear.  Pour into hot, sterilized jars and seal.

Homemade Jam Recipes

Homemade Red Raspberry Jam Recipe #misshomemade

For this homemade jam recipe, just match the cups of berries to cups of sugar. 


1 quart raspberries (4 cups)
3 cups white sugar
2 TBS lemon juice

Wash and crush fruit.  Put the berries in a large pan and bring to a boil.  Boil mashed berries for two minutes. 

Add sugar and lemon juice and bring to a boil again.  Cook at a slow boil for 4 minutes.  Remove from heat and whip with a hand mixer if you want your jam smooth. Do not whip if you want your jam to be chunky.

Best Strawberry Jam Recipe

Apple Blackberry Jam Recipe #misshomemade


4 lbs blackberries
1-1/2 lbs tart green apples, cored and cut up
6 cups white sugar
2 cups water

Place the berries in a pan over low heat, and add 1/2 of the water. Stew until tender. In another saucepan, add the remaining water to the apples and cook until the fruit is soft. If desired, strain the blackberries to remove the seeds, or just add them whole to the apple pulp.

Add the sugar to the combined pulp, and stir until dissolved. Bring to a boil rapidly until the setting point of 220 degrees is reached on a candy thermometer. Cool. This makes approximately 10 pints of jam.

Let’s get started on these homemade jam recipes. This recipe is worth it’s weight in gold. Feel free to use any type of fruit.


3 cups blackberries or black caps
3-1/4 cups white sugar
1 box Sure-Jell fruit pectin

Clean the plastic contains with boiling water. Mix fruit with sugar in a large bowl and let sit for 30 minutes. Mix the Sure-Jell with 3/4 cup water in a saucepan. Bring to a boil and stir constantly for one minute.

Pour over fruit mixture and stir well for 2 to 3 minutes. Fill the containers with 1/2 headroom. Wipe off and cover with lids. Let sit at room temperature for 24 hours, then store in the freezer.

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