Delicious Homemade Jam Recipes

Capture the flavors of the season with these simple jam recipes. From zesty citrus to sweet cherry and coconut, these jams are perfect for spreading, gifting, or enjoying year-round!

Lemon or Orange Jam

This jam can be made with lemons, oranges, or a mix of both.

Ingredients:

• Any desired amount of citrus
• Sugar (equal to the amount of blended fruit)
• Water (half the amount of sugar)
• Optional: 1 packet of vanilla sugar

Preparation:

1. Wash the citrus thoroughly and slice it in half.
2. Add enough water to cover the fruit and boil for 30 minutes.
3. Blend the boiled fruit into a puree.
4. Combine the puree with an equal amount of sugar and half the amount of water.
5. Cook until the mixture thickens.
6. Pour the hot jam into sterilized jars and seal.

Cherry Coconut Jam

This jam combines the sweetness of cherries with a hint of tropical coconut.

Ingredients:

• 4 cups pitted cherries
• Juice of 1 lemon
• 4 cups granulated sugar
• 1/4 cup shredded coconut

Instructions:

1. Blend the cherries into a smooth puree.
2. In a pot, mix the puree with lemon juice and sugar. Bring to a boil.
3. Stir in the shredded coconut and simmer for another minute.
4. Pour into sterilized jars, seal, and cool completely.

Rhubarb Jam

This sweet and tangy jam is complemented by a dash of cinnamon.

Ingredients:

• 2 cups chopped rhubarb
• 11 cups granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Wash, peel, and dice the rhubarb into small pieces.
2. In a pot, cook the rhubarb with sugar and cinnamon over medium heat for 8–12 minutes.
3. For a thicker consistency, you can add 1 cup of grated apple.
4. Pour the hot jam into sterilized jars and seal.

Red Currant and Mango Jam

A tropical twist on the classic red currant jam.

Ingredients:

• 4 1/2 cups cleaned red currants
• 2 1/2 cups diced mango
• 1 package of pectin sugar

Instructions:

1. Combine red currants, mango, and pectin sugar in a large pot.
2. Cook over high heat, stirring continuously until boiling.
3. Let boil for 3–5 minutes, then skim off any foam.
4. Pour into sterilized jars, seal, and invert for 5 minutes before cooling.