House Jam Recipe

Wash and prep

Rinse all fruit under cold water. Hull and quarter the strawberries; if using peaches, peel (blanch and shock or use a paring knife) and dice them into roughly 1/2-inch pieces. Leave raspberries whole. Place all prepared fruit in a large heavy-bottomed saucepan or wide, shallow pot.

Add the lemon juice and lemon zest to the fruit. The acid helps preserve flavor and activates pectin.

Stir the granulated sugar and brown sugar into the fruit mixture until evenly distributed. Let the fruit-sugar mixture sit (macerate) at room temperature for 20–30 minutes, stirring occasionally, until juices begin to release.

Place the pot over medium-high heat. Add the powdered pectin, stirring to incorporate evenly. Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred).

Once at a full boil, reduce heat just enough to keep it roaring but controllable and cook for 6–10 minutes, stirring frequently and skimming any foam that forms from the surface with a clean spoon or small skimmer.

After about 6 minutes, test for set: place a small spoonful on a chilled plate and tilt the plate — if the jam wrinkles and holds shape, it’s set. If not, continue boiling and test every 2 minutes. Total cook time usually falls between 8–12 minutes depending on fruit moisture.

When nearly done, stir in the butter and a pinch of salt to reduce foaming and brighten flavor. Remove from heat and stir in the vanilla extract.

If not already sterilized, wash jars and lids in hot soapy water, rinse, then place jars in simmering water or a 225°F (107°C) oven for 10 minutes. Keep jars hot until ready to fill. Heat lids in hot (not boiling) water to soften gaskets.

Carefully ladle the hot jam into the warm jars, leaving 1/4 inch headspace. Wipe rims clean with a damp cloth, center lids, and screw bands fingertip-tight.

Process jars in a boiling-water bath for 10 minutes (adjust time for altitude if necessary). Ensure water covers jars by at least 1 inch. Remove jars with jar lifter and place on a towel to cool undisturbed for 12–24 hours. You should hear lids pop as they seal.

After cooling, check seals (lid should not flex when pressed). Label jars with date and store in a cool, dark place up to 12 months. Refrigerate after opening.

If you prefer not to can, spoon hot jam into sterilized jars, leave 1/4 inch headspace, seal and let cool. Refrigerate for up to 3–4 weeks or freeze for longer storage (leave 1/2-inch headspace if freezing).