The Beginners Guide to Making Jam
Making jam at home doesn’t have to be complicated. You don’t need a big preserving pan, special sugar, or a thermometer. With this easy step-by-step guide, you’ll be making your own delicious jam in small quantities using basic kitchen tools – just enough for a couple of jars.
Whether you’re preserving late-summer blackberries or experimenting with citrus fruits in winter, this guide is designed to home cooks using everyday ingredients.
What is pectin and is it needed to make jam?
Jam sets (thickens) thanks to a natural starch called pectin. Some fruits contain high levels of pectin naturally – like plums, blackberries, gooseberries, crab apples and raspberries – and will set without adding anything else.
Fruits like strawberries, cherries or peaches are lower in pectin, which means your jam might be looser or more sauce-like. For those, you can either enjoy a softer-set jam, or use jam sugar, which has added pectin.
Tip:
Caster sugar from your local supermarket works well for most high-pectin fruits.
Do I Need a Jam Thermometer?
Not at all! Although the setting point of jam is typically 105ºC, you can test it without a thermometer using the cold saucer trick or wrinkle test.
Here’s how:
- Put a plate in the freezer before you start cooking.
- When the jam seems ready, spoon a little onto the cold plate.
- Wait a few seconds, then run your finger through it.
- If the line holds and the jam wrinkles slightly, it’s done.
This simple method is popular among Cookpad home cooks and it works every time.
Do I Need to Sterilise Jam Jars?
If you plan to eat the jam within a few days, sterilising isn’t essential. But if you want it to last longer than a week, then clean, sterilised jars are important.
How to sterilise jars at home:
- Wash empty jam jars in warm, soapy water.
- Place them upright on an oven tray and heat at 110ºC for 30 minutes.
- Boil the lids in a saucepan for 5 minutes.
- Fill the jars while still hot.
Reuse tip:
Save empty supermarket jam jars for homemade jam – just make sure the lids still fit tightly.
Need some labels for your jars? Check out our free label template!
Easy No-Fuss Jam Recipes to Try
You don’t need any fancy pans – just a heavy-bottomed saucepan (avoid aluminium) or a solid cast iron casserole dish.
Here are some ideas for beginners that don’t require a lot of equipment:
Raspberry Jam – vibrant and sweet with no added pectin.
Strawberry Jam – a classic favourite that’s quick to make, even without added pectin.
Rhubarb Jam – tart and flavourful, ideal for those who love a zingy spread.
Lemon Jam – bright, tangy and unusual.
Final Tips for First-Time Jam Makers
- Use seasonal fruit for the best flavour and price.
- Keep batches small to make it manageable and reduce waste.
- Don’t stress about perfection – even if it’s runny, it’ll still taste amazing.
- Store opened jars in the fridge and consume within 3–4 weeks.
Do I need pectin to make jam? No – many fruits like blackberries and plums contain natural pectin, so you can make jam without adding any.
Can I make jam without a thermometer? Yes! Use the cold plate test: if the jam wrinkles when pushed with a finger, it’s ready.
How long will homemade jam last? Unopened, it can last up to a year in a cool, dark place. Once opened, store in the fridge and use within a month.
Do I have to use special sugar? No, regular caster sugar is fine for most recipes. You can use jam sugar if you want a firmer set.
If you try making jam at home using one of these recipes from our community cooks, or any other recipe for homemade jam on Cookpad, please snap a photo and share it as a Cooksnap on the recipe to tell us how it turned out 📸💖