Homemade Jams, spread on freshly baked bread or a crunchy crust—comfort you can taste!

Full Recipes Here:

Strawberry Jam

Ingredients:
2 lbs fresh strawberries (hulled and chopped)
1 ½ cups granulated sugar (adjust to taste)
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Instructions:
Wash, hull, and chop the strawberries into small pieces.

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally as the mixture starts to break down.

Reduce heat to low and let it simmer for 25-30 minutes, stirring occasionally. The jam will thicken as it cooks.

To test, place a small spoonful on a cold plate. If it thickens without running, it’s ready!

For a smoother texture, use a potato masher or an immersion blender.

Let the jam cool, then transfer it to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Raspberry Jam

Ingredients:
2 cups fresh or frozen raspberries
¾ to 1 cup granulated sugar (adjust to taste)
1 tbsp lemon juice (balances sweetness & preserves freshness)
1 tsp lemon zest (optional, for extra brightness)
½ tsp vanilla extract (optional, for depth)

Instructions:
Rinse and mash slightly with a fork for a chunkier texture.

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the berries break down.

Reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally, until thickened.

Place a small spoonful on a cold plate; if it thickens without running, it’s ready!

If you prefer a smooth jam, strain out the seeds using a fine mesh sieve.

Let the jam cool, then transfer to a sterilized jar. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Blueberry Jam

Ingredients:
2 cups fresh or frozen blueberries
¾ cup granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
½ tsp vanilla extract
1 tbsp cornstarch + 1 tbsp water (optional, for a thicker consistency)