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!

The art and science of perfect jam & jelly making

The art and science of perfect jam & jelly making

Jam and jelly are classic staples in kitchens around the world, cherished for their sweetness, versatility and long shelf life. Whether you’re spooning homemade orange marmalade on your morning toast or spreading mixed berry jelly between layers of a sponge cake, the science behind these delicious condiments is fascinating. In this blog post, we’ll delve into the art and science of jam and jelly making, sharing tips for achieving the perfect spread every time.

Boiling jam

The science of gelling

The magic of gelling lies in pectin, with its ability to form a gel when heated with sugar and acid. Pectin is a natural polysaccharide found in the cell walls of fruits and vegetables. It’s responsible for the structure and firmness of plant tissues. When fruits ripen and break down, the pectin in them is released, which is why ripe fruit is essential for making jam and jelly. Pectin exists in varying amounts in different fruits, and this variation is key to understanding how it works in jam and jelly making.

Here’s a breakdown of the process:

Heating

When you heat fruit juice with sugar, the temperature plays a crucial role in the process. As the mixture is gradually heated, the temperature rises and reaches a critical point, usually between 190°F (88°C) to 220°F (104°C), depending on the specific fruit juice and desired consistency of the gel. At these elevated temperatures, the pectin molecules begin to break down and undergo depolymerisation. This breakdown is vital as it makes the molecules more conducive to forming a gel structure.

As the heating continues, the sugar dissolves and interacts with the pectin and acids present in the juice. This interaction is essential because the sugar helps to stabilise the pectin molecules and enhances their ability to gel. The higher temperature also activates the breakdown of fruit acids, further contributing to the chemical environment that promotes gel formation.

Once the mixture reaches the boiling point and maintains that temperature for a sufficient time, typically around 5 to 10 minutes, it becomes more viscous. As it cools down, the pectin molecules start to re-associate and form a three-dimensional network, trapping the liquid within and resulting in the desired gel-like consistency. The control of temperature throughout this process is critical; too low, and the pectin may not break down enough to gel, while too high may lead to overcooking and degradation of the mixture’s flavour and colour.

Thus, understanding and managing the temperature during heating is key to achieving a successful gel in fruit preserves, jellies and jams.

Acid addition

In the process of fruit preservation, the introduction of an acidic component, such as lemon juice or citric acid, is a vital step that serves multiple purposes. The role of acid in this context is particularly important because it helps to activate the pectin molecules. When acid is added to the fruit mixture, it lowers the pH, creating an environment that encourages the pectin molecules to come together and bond more effectively. This bonding process is essential for forming a stable gel, which not only contributes to the consistency and mouthfeel of the final product but also enhances its overall quality.

As the pectin molecules link up, they trap liquid within their structure, resulting in a thicker and more cohesive texture that is characteristic of well-made preserves. Moreover, the acid addition has additional benefits beyond just texture. It plays a crucial role in preserving the vibrant flavours, colours and aroma of the fruit. The acidic environment helps to prevent enzymatic browning, which can dull the appearance of the fruit and diminish its taste. By maintaining the fruit’s natural brightness and flavour intensity, the acid ensures that the preserves are not only visually appealing but also delectable.

Furthermore, the presence of acid can aid in extending the shelf life of the finished product. It acts as a natural preservative by inhibiting the growth of unwanted microorganisms, which can cause spoilage. This preservation aspect is particularly important for those who want to store their homemade preserves for longer periods without compromising quality.

Cooling

As the mixture cools, a fascinating transformation takes place with the pectin molecules. Initially, when the fruit is heated and combined with sugar, the pectin is activated and begins to dissolve, allowing the mixture to become more fluid. As the temperature decreases, the pectin molecules start to aggregate and align themselves in a more organised manner. This process creates a gel-like structure, which acts as a matrix, trapping the fruit juices, sugar and any other flavourings that may be present.

The gelling effect is essential, as it gives the jam or jelly its distinctive consistency. In this stage, the sugars and acids present in the mixture also play a crucial role, interacting with the pectin to strengthen the gel network. As a result, the mixture begins to solidify, transitioning from a liquid state to a thicker, spreadable form that we recognise as jam or jelly.

This transformation not only enhances the texture but also helps preserve the fruit’s flavours and aromas, allowing the finished product to maintain its delicious essence. It’s this unique combination of ingredients and the careful cooling process that ultimately results in a delightful spreadable treat, perfect for slathering on toast, biscuits or utilising in a multitude of recipes.

Homemade apricot jam

The importance of fruit choice

Choosing the right type of fruit is crucial for achieving the perfect consistency in your jam or jelly. Fruits that are high in natural pectin, such as apples, citrus fruits and quinces, are excellent for making jams, as they require less added pectin. On the other hand, fruits like strawberries, blueberries and raspberries have lower pectin levels, often necessitating the addition of commercially prepared pectin and/or jam sugar to achieve the desired gel.

Homemade blueberry jam

Tips for perfect jam & jelly making

  1. Use ripe fruits: As mentioned earlier, ripe fruits have the highest pectin content. Unripe fruits contain more starch, which can yield a syrupy texture rather than a proper gel.
  2. Follow recipes: To understand how much sugar and acid to add, follow tried & tested recipes. This will help you achieve the right balance needed for proper gelling.
  3. Jelling test: Conduct a gel test while cooking by placing a spoonful of the mixture on a cold plate and putting it in the freezer for a minute. If it firms up to your satisfaction, you’re ready to jar it up!
  4. Sterilise your jars: Proper jar sterilisation is key to preventing spoilage. Boil your jars, lids, funnel, ladle etc for 10 minutes before potting up your hot jam or jelly.
  5. Store properly: Once sealed, store your preserves in a cool, dark place. Properly canned jam and jelly can last for a year or more, though once opened, they should be refrigerated.

Homemade cherry jam

Conclusion

Understanding the science of pectin unlocks the secrets to making perfect jam and jelly. By choosing the right fruits, mastering the gelling process and knowing how to achieve the ideal consistency, you can create delightful spreads that capture the essence of your favourite fruits. So gather your supplies, invite your friends or family into the kitchen and embark on a delicious journey to homemade fruit preserves that will elevate your culinary adventures. Happy jamming!

Price Points: Preserve starter kits

Preserving starter kits | H is for Home

  1. Kitchen Craft preserving starter set, 4 pieces: £10, hobbycraft
  2. VonShef 9L Maslin pan jam preserving starter set bundle: £32.99, Amazon
  3. 5-Pieces preserve starter set by Kilner: £69.99, Wayfair

One of the things I love about the start of autumn is making jams, jellies, pickles, chutneys and all manner of other preserves. I made a batch of apple and chilli jelly this week… the first of the season.

Late summer is spent foraging for fruit such as wild raspberries, elderberries and blackberries. They’re added to the redcurrants that were harvested from our allotment in and are made into mixed fruit jelly.

You really should try it – it’s really easy, satisfying and far superior to most shop bought stuff. Get yourself one of these preserve starter kits and you’ll be quickly on your way to making your own.

Each has its own merits however, I’ve chosen #2 as the best of the preserve starter kits for a number of reasons. The most important component is the jam/maslin pan. It needs to be large, sturdy and made of the right material. It needs to be made of a non-reactive material such as stainless steel. Reactive metals such as aluminium and untreated cast iron can give a metallic taste to the food and can also cause discolouration. The pan also needs to be a good conductor of heat, for example, copper so that it achieves the high temperatures necessary in jam-making.

The next most important component is the thermometer. It’s not absolutely essential but, if you’re not entirely confident with using the cold saucer method, a thermometer is the foolproof way of knowing that the magic 105ºC/220ºF temperature has been reached.

A jam funnel is very useful if you’ve got shaky hands like mine, however buying the other components are less necessary. I have a huge store of different sized & shaped jars – I never put the finished jars of honey, mayonnaise, pesto etc into the recycling. With a little pre-planning, you shouldn’t need to buy jars specially for preserving. Just make sure ones you’re reusing have no chips or cracks and have their original airtight lids.

Having said all that – yes, both #2 and come with jars as part of their kits. The former has the edge over the latter as the single 1-litre jar is much less practical than 6 smaller ones. If you store a litre of jam, jelly, chutney etc in a single jar you’ll have to eat all the contents within a couple of weeks of opening or it will go off. Also, you should store your preserves in the fridge once they’ve been opened. I usually have too much other stuff in the fridge to accommodate a litre-sized pot of jam.

In the years I’ve been preserving, I’ve never used a jar lifter (I use a pair of kitchen tongs), a jar wrench (just twist a dinner knife between the space between the lid and the jar) or a magnetic stick (again, I use kitchen tongs). So that’s 3 of the 4 Kitchen Craft items that would be neglected at the back of the cupboard. You could buy each preserve making component you think you’ll need singly – but it’s often cheaper to buy them as a bundle.

Apple and chilli jelly

Spoonful of home-made apple and chilli jelly | H is for Home

We spent about an hour this week picking apples in Justin’s parents‘ next-door neighbours’ garden. Got all that?

Chopped apples, chilli and lemon zest

We must have harvested about 10 to 15 kilos. I wanted to make something where I didn’t need to peel and core that quantity apples. Though they’re delicious (they’re cooking apples), a lot of them are small and misshapen – a nightmare job!

jelly making equipment | H is for Home jelly making equipment | H is for Home

Justin suggested apple and chilli jelly. It would utilise the apples – and some of the 300 glass jars I’ve managed to accumulate over the years!

Strained juice and bags of sugar | H is for Home

I weighed out 4 kilos of apples – so doubled up this recipe. I barely made a dent in the pile!

Sterilized jelly jars and funnel | H is for Home

It’s not a complicated process, but a bit of time is required for chopping, boiling, straining, re-boiling. No problem if you’re in the house, as you can get on with something else as it bubbles away.

Jars of apple and chilli jelly | H is for Home

The resulting jelly is a wonderful colour – and tastes amazing! The perfect accompaniment for vegetarian or meat dishes, which is ideal for this household. Perfect with cheese, burgers and kebabs. Justin thinks it will be absolutely awesome with slow roasted pork and has vowed to try it at the weekend.

If you have an apple harvest ready to pick, then we can thoroughly recommend this recipe. It will last for months (even years) in your store cupboard – or make perfect presents for anyone deserving enough!

Jars of apple and chilli jelly | H is for Home

Now… what to do with the other 10 kilos of apples?!

Spoonful of home-made apple and chilli jelly | H is for Home

Apple and chilli jelly

Course Condiment

Ingredients
  

  • 2 kg cooking apples washed and roughly chopped (no need to peel or core)
  • 1.5 litres water
  • 1 unwaxed lemon zest and juice
  • granulated and/or preserving sugar - 1.25kg to every litre of strained liquid
  • 3 hot chillies sliced thinly (or more if you'd like it hotter. Red ones look prettier suspended in the finished jelly)

Instructions
 

  • Put the chopped apples into a large saucepan with the 2 of the chillies and the lemon zest
  • Add the water and bring to the boil. Simmer gently until all the fruit is soft and mushy - about half an hour
  • Ladle the mixture into a jelly strainer set over a large heat-proof bowl or saucepan (you could also use a square of muslin or old, clean tea towel set into a colander over the bowl/saucepan)
  • Allow to drain through overnight or at least 6 hours. Don't force the juice through or the finished jelly will be cloudy
  • Measure the juice and add 1.25kg of sugar to every litre of liquid
  • Add the lemon juice and remainder of the sliced chillies
  • Gently heat the liquid and sugar, stirring occasionally to make sure that all the sugar has dissolved before bringing it slowly to the boil. Continue to boil for 5-10 minutes before testing for a set. Depending on how much jelly you're making this could take up to half and hour
  • When the jelly has reached setting point, (see this post about testing to see if it's ready) carefully pour it into warm sterilised jars using a funnel and ladle. Make sure that there's a bit of chopped chilli in each jar
  • Cover immediately with screw top lids
Apple and chilli jelly ingredients
Keyword apple, chilli, jelly