Do you tend to buy fruits every time you go buy groceries? Then you have probably experienced seeing some of your fruit stocks stale and rotten over a couple of days or so? Well, if that’s the case, you might want to consider turning them into a jam! Not only jams are the best way to preserve foods but this is also guaranteed delicious and nutritious! Below are some of the simple homemade jam recipes you may want to try.
1. Apple Jam
1/2 lemon juice
- Squeeze out the lemon juice. Wash the apples and soak in a light brine for 10 minutes.
- Peel the apple, then use 100ml of water and lemon juice. Cook the apple peel over medium heat until the water changes in color and the apple peel turns white.
- Dice the apple pulp then add 5ml of water to make apple puree.
- Use a colander to remove the apple peel and leave the remaining apples in water for future use.
- Mix the apple puree with apple water and cook over low heat. Remember to stir it.
- Add white sugar and continue to stir until the sugar melts.
- Cook for about 10 minutes until the jam thickens. Let it cool naturally, refrigerate overnight, and enjoy!
2. Strawberry Jam
- Wash and dry the strawberries, then cut them with a knife. (Small strawberries should be cut into two while larger ones should be cut into four.)
- Add fine sugar to the strawberries.
- Mix well using chopsticks to make the sugar evenly to the strawberries. Cover with plastic wrap and put in the refrigerator for more than 3 hours.
- After refrigerating, you can see the moisture of the strawberries will seep out.
- Put all the strawberries together with the oozing water into the pan, then stir fry over high heat.
- Stir fry until the strawberries are soft, then slowly boil over medium heat.
- When the texture becomes thick, turn off the heat, add lemon juice, stir well, and the jam will ready.
- Put the jam in a clean container, seal properly, and keep it in the refrigerator.
3. Blueberry Jam
- Prepare and wash the blueberries, then place them in a glass bowl.
- Add the right amount of sugar and mix well.
- Wash the lemon and cut them. Squeeze the lemon juice into the blueberries, mix the blueberries with the lemon juice and sugar, then set aside to marinate for about half an hour.
- Put the marinated blueberries into a blender and blend them.
- Prepare the pot and turn on low heat, pour in the blueberry sauce that has been stirred. Continue stirring until it becomes very thick, then turn off the heat.
- Once the blueberry sauce cooled, put it in a glass jar and seal and store it properly.
4. Cranberry Jam
10g lemon juice
190g fine sugar
- Prepare the ingredients. Pour the cranberries into the pot, add fine sugar, then cook with water.
- After cooking until it becomes thick, add the lemon juice and mix well. *Please pay attention to the jam splash when boiling halfway.
5. Mango Jam
half a lemon
- Sterile the jam-containing utensils. Boil the water in the pot, then control the moisture.
- Peel and take out the core of the mango. Cut into pieces and mash it with a cooking stick.
- Stir-fry in a non-stick skillet, add the right amount of rock sugar, stir-fry until it becomes thick, then add a little lemon juice.
- Put the prepared jam into a bottle, turn it upside down. Let it cool and keep it in the refrigerator.
- If there is no rock sugar, you can use white sugar instead.
- Only keep the prepared jam in the refrigerator for a month. Make sure to consume it within one month.
6. Peach Jam
150g fine granulated sugar
half a lemon
- Peel the peaches, take out the core, then cut them into small pieces. *In case the peaches are hard, cut them into pieces of mung bean size.
- Squeeze the half a lemon to produce juice, sprinkle with fine sugar, and mix well. Then wrap with plastic wrap and refrigerate overnight.
- After refrigerating, there will be a lot of water so it is not necessary to add water to boil the jam.
- After boiling, turn to low heat and cook slowly. Keep stirring while cooking for about half an hour until it is concentrated.*The temperature at this time is 103 degrees.
- Put the jam in a sterilized glass bottle while it is hot. Tighten the lid and let it cool down. The bottle will be in a vacuum-like state and can be stored for half a year.
7. Hawthorn Jam
300g rock sugar
80g clear water
half a lemon
12g dried osmanthus
- Soak the hawthorn in light saltwater for about 10 minutes then remove to dry. Remove the head, stems, and pits; only the flesh is needed.
- Put all the processed hawthorn pulp into a clean pot, add water, rock sugar, half a lemon juice, and maltose.
- After boiling, cook on low heat for another 10-13 minutes. Stir frequently in the middle. Turn off the heat and add 12 grams of dried osmanthus and stir. Cover and simmer for about 10 minutes.
- Once it cools down, beat the jam into a very delicate puree with a cooking machine. Then put it in a sealed jar and keep it refrigerated for one month.
8. Apricot Jam
half a lemon
- Wash the apricots and remove the pits. Cut into two, add sugar, and marinate for 1 hour.
- After marinating, crush it with a food processor.
- Place in a saucepan, squeeze the lemon to make a juice and boil over low heat until thick.
- Sterilize the glass bottle and put it in the jam once it is cool.
9. Orange Jam
940g orange meat
110g orange peel
180g rock sugar
fresh half lemon
- Wash the orange peel. You can choose to scrape off the white part inside the. The peel tastes bitter yet it is healthy.
- Cut the orange meat in half, from the middle, and remove the seeds.
- Put the sliced orange meat and orange peel in the pot. If you want more delicate, you can beat it with a cooking machine. Add rock sugar and squeeze out the juice of half a lemon.
- Bring to a boil. There will be a lot of orange juice, you can pull it with a spoon. Stir constantly and cook until the orange juice gradually dries up. It will take about 40 minutes.
- Let it cool and bottle it. Then refrigerate it.
10. Passion Fruit Jam
300g passion fruit pulp
100g rock sugar
half a lemon
- Scrape the passion fruit pulp and juice from the shell and put them in a pot. Add rock sugar and lemon, boil over medium heat, turn to low heat, and cook slowly. Stir constantly to avoid sticking the bottom.
- Cook until the jam is sticky and doe snot drip on the spatula.
- Put the jam in the bottle while it is hot and seal the cap tightly.
11. Plum Jam
140g yellow rock sugar
- Prepare the ingredients.
- Wash the plums and cut them into small pieces.
- Add water and blend with a juice machine.
- Pour into the pot and boil over high heat. Slowly boil over medium heat until it turns reddish and thicker.
- During the boiling process, there will be bubbles that will splash out, be careful not to burn your hands.
- Store it in water and oil-free small bottle, seal, and keep refrigerated.