Making jam is super satisfying and pretty easy once you get the hang of it. Here's a basic guide for how to make jam at home – no fancy equipment required. You can tweak it depending on the fruit you're using (strawberries, blueberries, raspberries, peaches, etc.).

🍓 Basic Jam Recipe (Small Batch – ~2 cups)

Ingredients:

• 2 cups of chopped fruit (fresh or frozen, your choice)

• 1 to 1 ½ cups granulated sugar (depends on how sweet you like it)

• 1 tablespoon lemon juice (helps with setting and flavor)

• Optional: pinch of salt, herbs/spices (e.g., vanilla, cinnamon, mint)

🔥 Instructions:

1. Prep the fruit: Wash, hull/peel/pit if needed, and chop your fruit. Softer fruits like berries don’t need much prep. If you're using something like peaches or apples, dice them fairly small so they cook faster.

2. Combine ingredients: Toss the fruit, sugar, and lemon juice into a medium saucepan. Let it sit for about 10–15 minutes (or longer) so the sugar starts pulling the juice out of the fruit.

3. Cook it down:

   • Turn the heat to medium and stir until the sugar dissolves.

   • Bring it to a boil. Stir often and keep an eye on it — it can bubble up quickly.

   • Continue boiling, stirring regularly, until it thickens. This usually takes 15–30 minutes. You’ll see it start to “gel” or coat the back of a spoon.

4. Test for doneness:

   • The freezer test: Drop a spoonful on a plate you’ve chilled in the freezer. Let it sit for a minute, then push it with your finger — if it wrinkles, it’s ready.

   • If it’s still runny, keep cooking for a few more minutes.

5. Jar it up:

   • Pour into clean jars (you can sterilize with hot water if you're storing it long-term).

   • Let it cool before putting on the lid. Store in the fridge for a few weeks, or water-bath can it for longer shelf life.

🧠 Tips:

• You don’t need pectin for small batches with high-pectin fruits like strawberries, raspberries, or citrus.

• If you're using low-pectin fruits (like peaches or cherries), you can add a little pectin or cook it longer.

• Jam thickens more as it cools, so don’t panic if it’s a bit runny while hot.