Description
This vibrant and flavorful Mango Jam captures the essence of the tropics in a jar. Made with ripe, juicy mangoes, a touch of lemon for brightness, and just the right amount of sugar, this jam is perfect for spreading on toast, swirling into yogurt, or adding a tropical twist to your favorite desserts. Its smooth texture and intense mango flavor will transport you to sun-kissed shores with every bite.
Strawberry Jam
Ingredients
2 lbs fresh strawberries, hulled and chopped
1 1/2 cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Instructions
Wash, hull, and chop the strawberries.
Place strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir as the berries soften.
Lower heat and simmer 25–30 minutes, stirring occasionally, until thickened.
Mash with a potato masher or blend for a smoother jam.
Let cool and transfer to a sterilized jar. Refrigerate up to 3 weeks or freeze for longer storage.
Raspberry Jam
Ingredients
2 cups fresh or frozen raspberries
3/4–1 cup granulated sugar
1 tbsp lemon juice
1 tsp lemon zest, optional
1/2 tsp vanilla extract, optional
Instructions
Rinse raspberries and mash slightly.
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir as sugar dissolves.
Lower heat and simmer 10–15 minutes until thickened.
Test on a cold plate; if it thickens, it’s ready.
Strain to remove seeds if desired.
Cool and pour into a sterilized jar. Refrigerate up to 3 weeks or freeze.
Blueberry Jam
Ingredients
2 cups fresh or frozen blueberries
3/4 cup granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1 tbsp cornstarch + 1 tbsp water, optional
Instructions
Place blueberries, sugar, and lemon juice in a saucepan over medium heat.
Cook 5–7 minutes until berries break down.
Mash to desired texture.
Simmer 10 more minutes, stirring occasionally.
Add cornstarch mixture for thicker jam, if desired.
Cook 2–3 more minutes.
Remove from heat and stir in vanilla and zest.
Cool and transfer to a jar. Refrigerate up to 2 weeks or process for long-term storage.
Peach Jam
Ingredients
4 cups peaches, peeled, pitted, and chopped
1 1/2 cups granulated sugar
2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1/2 tsp cinnamon, optional
Instructions
Prepare peaches by peeling, pitting, and chopping.
Combine peaches, sugar, and lemon juice in a saucepan over medium heat.
Simmer 20–30 minutes, stirring occasionally, until thickened.
Mash or blend for preferred texture.
Test on a cold plate.
Cool and transfer to a sterilized jar. Refrigerate up to 3 weeks or freeze.
Orange Marmalade
Ingredients
3 large seedless oranges
1 lemon
4 cups water
3 cups granulated sugar
Instructions
Wash oranges and lemon. Slice thinly, keeping peel. Remove seeds.
Place sliced fruit and water in a pot. Cover and let sit overnight.
Bring mixture to a boil, then simmer about 40 minutes until soft.
Add sugar and boil again 30–40 minutes until thickened.
Pour into sterilized jars and seal. Refrigerate or process for shelf storage.
Blackberry Jam
Ingredients
4 cups fresh or frozen blackberries
2 cups granulated sugar
2 tbsp lemon juice
1/2 tsp lemon zest, optional
Instructions
Combine blackberries, sugar, lemon juice, and zest in a pot.
Bring to a boil, stirring often.
Simmer 20–25 minutes, stirring occasionally.
Test for set on a cold plate.
Remove from heat, skim foam, and ladle into sterilized jars.
Process or refrigerate.
Pineapple Jam
Ingredients
4 cups fresh pineapple, peeled and finely diced
2 cups granulated sugar
2 tbsp lemon juice
1 tsp grated ginger, optional
Instructions
Combine pineapple, sugar, lemon juice, and ginger in a saucepan.
Heat until sugar dissolves, then bring to a boil.
Simmer 20–30 minutes until thick.
Test for set.
Transfer hot jam to sterilized jars. Process or refrigerate.
Grape Jam
Ingredients
4 cups seedless grapes
1 cup sugar
2 tbsp lemon juice
Instructions
Rinse grapes and crush lightly.
Combine grapes, sugar, and lemon juice in a saucepan.
Bring to a boil, stirring constantly.
Simmer 25–30 minutes until thickene
Cool slightly and spoon into sterilized jars.
Refrigerate 2–3 weeks or process for shelf life.
Mango Jam
Ingredients
2 cups ripe mango, peeled and diced
1 cup sugar
2 tbsp lemon juice
1/4 cup water, optional
Instructions
Dice the mango and mash slightly if smoother texture is preferred.
Combine mango, sugar, lemon juice, and water in a saucepan.
Bring to a boil over medium heat, stirring often.
Lower heat and simmer 25–35 minutes until thick.
Cool slightly and pour into sterilized jars.
Refrigerate up to 2–3 weeks or process jars for longer storage.
