From garden to jar: A step-by-step guide to homemade jam & jelly-making

From garden to jar: A step-by-step guide to homemade jam & jelly-making

There’s something incredibly satisfying about transforming fresh fruits from your garden into delicious homemade jam & jelly. Whether you’re looking to preserve the flavours of summer or share a heartfelt gift, this step-by-step guide to homemade jam & jelly-making will walk you through the process, from picking the perfect fruits to filling your jars with sweet, shimmering preserves.

A jar of cherry jam in a basket of fresh cherries

Step 1: Choose your fruit

The first step in making delicious jam or jelly is selecting the right fruit. While you can use a variety of fruits, some of the best for jam, jelly and marmalade include:

  • Berries (strawberries, raspberries, gooseberries, blueberries, boysenberries)
  • Stone fruits (peaches, apricots, cherries, plums, damsons)
  • Citrus (lemons, oranges)
  • Apples
  • Quinces
  • Grapes

Aim to use fresh, ripe fruits for the best flavour. Remember, the quality of your fruit greatly impacts the final product!

Jam jars, lids, seals and ladle

Step 2: Prepare your ingredients and equipment

Before diving into the cooking, prepare by gathering all the necessary tools and ingredients. You’ll need:

Ingredients:

  • Fresh fruit (about 600g / 20oz / 4 cups, mashed or puréed)
  • Sugar (approximately 1kg / 2.2lbs / 5 cups, although it can vary by recipe)
  • Pectin (especially if you’re using fruit low in natural pectin such as strawberries, blueberries, cherries, peaches and apricots)
  • Lemon juice (if needed, for balance or to increase acidity)

Equipment:

  • Large preserving pan
  • Wooden spoon
  • Jars with lids
  • A wide-mouth canning funnel (optional but helpful)
  • Cheesecloth, jelly bag or strainer (if you want to strain pulp)
  • Ladle
  • Food thermometer (for accurate results)

Fabric gingham jam jar cover attached with with string

Step 3: Prepare your fruit

Start by washing your fruit thoroughly. Remove any stems, leaves or bruised parts. For berries, you can crush them slightly; for larger fruits like peaches, remove the stones and chop them into smaller pieces. If you prefer a clear jelly, strain the fruit pulp using cheesecloth, jelly bag or a fine mesh strainer.

Taking a spoonful of blueberry jam out of a jar

Step 4: Cook the fruit

In a large pot, combine your prepared fruit with a bit of water (just enough to prevent sticking). Cook over medium heat, stirring frequently, until the fruit is softened and juices are released. This usually takes about 10-15 minutes.

Next, you can add the lemon juice if your recipe calls for it. Lemon juice not only enhances flavour but also combines well with the pectin to give your jelly the right consistency.

Jar of strawberry jam with lid covered in brown paper

Step 5: Incorporate pectin and sugar

Once the fruit has cooked down, it’s time to add the pectin (if needed). Follow the instructions on your pectin package, as different pectins may require different methods. Mix the pectin into the fruit mixture, ensuring it’s completely dissolved.

After the pectin has been incorporated, gradually stir in the sugar. Allow the sugar to dissolve fully into the mixture. Bring the pot to a rolling boil, stirring constantly. It’s important to maintain this boil for one minute to ensure proper gelling. The point at which jam and jelly set is between 104 & 105ºC / 219 & 221ºF.

spoonful of blueberry jam on a plate

Step 6: Test the mixture

To check the jelly’s readiness, use the “plate test” method. Take a small spoonful of the mixture and place it on a chilled plate. Let it sit for a minute, then gently push it with your finger. If it wrinkles and holds its shape, it’s ready for canning. If not, continue boiling for another minute before retesting.

Funneling jelly into a jar

Step 7: Fill your jars

Once your jelly has reached the desired consistency, remove it from the heat. Carefully ladle the hot jelly into the prepared jars. Leave about a 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Then, place the lids on securely.

Jars of preserves in a water bath

Step 8: Sterilise the jars

To ensure your jelly lasts, you’ll want to process your jars. For water bath canning, place jars in a canner and cover them with water. Bring the pot to a boil and process for about 5-10 minutes, depending on your altitude and jar size. Once done, remove the jars and allow them to cool completely on a clean towel or cooling rack.

If you don’t have a canner, you must sterilise the jars AND lids before filling with jam/jelly. You can do this by heating them at 160-180ºC for at least 10 minutes. Alternatively, if the jars have rubber seals, you can boil them on the hob (ensuring the jars are completely submerged) for 10+ minutes.

Putting the lid on a jar of orange marmalade

Step 9: Check the seals

After allowing your jars to cool for at least 12 hours, check the seals. Press the centre of each lid; if it doesn’t pop back out, the jar has sealed properly. Store sealed jars in a cool, dark place. Unsealed jars can be refrigerated and enjoyed immediately.

Jam spread in the shape of a heart on a slice of toast

Step 10: Enjoy your homemade jam & jelly

Your homemade jelly is now ready for enjoyment! Use it on toast, in desserts or as a glaze for meats. It also makes for a beautiful gift when presented in charming jars with homemade labels.

Final thoughts

Making jelly at home is not just about preserving fruit; it’s about learning a new skill, adding flavour to your meals and savouring the fruits of your labour. So, gather your fresh fruit, follow these steps and savour the satisfaction of homemade jam & jelly – straight from your garden to your jar! Happy canning!

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