Homemade jams: recipes, tips and utensils

Introduction — A little history: where does jam come from?

Long ago, before refrigerators and 24/7 supermarkets, jam was a simple and ingenious way to capture the flavor of summer and make it available all winter long. It is said that the first sweetened fruit preparations date back to antiquity, when fruit was cooked with honey to preserve it. Later, advances in sugar production—and the spread of syrup and granulated sugar during the medieval and modern periods—allowed for the refinement of the recipe we know today. In France, jam-making quickly became a family tradition, a ritual shared between grandmothers, parents, and children: gathering the family around a large pot, hulling the strawberries, monitoring the cooking process, sterilizing the jars, and finally, putting on the lids. It is as much a dish as it is a memory.

In this article, I'll guide you step by step to rediscover this sweetness, with practical advice, easy and original recipes, a list of useful utensils (which you can find in the shop), and all the tips for making delicious and safe homemade jams.

Why make your own jams?

Making your own jam isn't just about preparing something to spread: it's about choosing your ingredients, controlling the amount of sugar, offering unique flavors, reducing plastic packaging, passing on know-how, and above all, creating shared moments. Here are the tangible benefits of homemade jam:

• Quality of ingredients: you choose seasonal, local and perfectly ripe fruits.
• Sugar control: adjustment possible according to your tastes (less sweet, reduced-sugar jam) or dietary needs.
• Variety and originality: a blend of spices, herbs, alcohols or citrus zest for unique recipes.
• Economy and sustainability: less industrial packaging, possibility of using surplus fruit.
• Transmission and pleasure: a simple and rewarding family activity.
• Preserved know-how: sterilization, sealing in a water bath or oven, manual labeling.

Homemade jam vs. store-bought jam — comparison chart

Let's compare the two approaches based on key criteria:

The basics for making successful jam

Choosing the right fruits

The starting point is the fruit. Opt for seasonal and fully ripe fruit—that's where the flavor is concentrated. Strawberries, apricots, plums, and figs give excellent results, but don't hesitate to experiment with combinations: strawberry-rhubarb, pear-vanilla, apricot-rosemary. If you're using frozen fruit, thaw it and drain off any excess water before cooking.

Sugar and the perfect balance

Sugar serves two purposes: sweetening and preservation. Traditionally, granulated sugar is used, often in equal parts with the weight of the fruit (1:1) for a firm texture. But you can use less sugar (0.6 to 0.8 times the weight of the fruit) if the fruit is very fragrant, or use jam sugar which contains added pectin. For a less sweet version, monitor the cooking process to achieve the right consistency.

Cooking and key steps

Here are the classic steps:

1. Weigh and prepare the fruit (remove stems, peel, cut into pieces if necessary).
2. Put fruit and sugar in a heavy-bottomed saucepan, let it macerate for a few hours or overnight if possible (better infusion).
3. Cook over medium heat: skim if necessary.
4. Testing the setting: pour a drop onto a cold plate; if the drop sets slightly, it is ready.
5. Sterilize and fill the hot jars, seal tightly and turn the jars upside down for a few minutes.

Sterilizing the jars

Sterilization is essential for safety and shelf life. Here's a simple method:

• Clean the jars and lids with hot soapy water.
• Plunge them into boiling water for 10 minutes, then let them drain on a clean cloth.
• Fill the jars with the boiling jam, close immediately, then turn the jars upside down for a few minutes to help create a vacuum.
• Alternatively, you can sterilize in the oven (110–120°C for 10–15 min) or use an electric sterilizer.

Easy and original recipes

Here are several tried and tested recipes, accessible and perfect to give as gifts or keep for yourself.

Classic Strawberry Jam

Ingredients :

• 1 kg of strawberries,
• 800 g of sugar
• juice of half a lemon.

Preparation :

1. Hull the strawberries, cut them if they are large
2. mix with the sugar and lemon juice
3. Let it steep for 2 to 4 hours.
4. Cook for 15–20 minutes,
5. Skim off any foam, test the set on a cold plate.
6. Put into jars.

Pear and chocolate jam (original)

Ingredients :

• 1 kg of ripe pears
• 700 g of sugar,
• 50g of grated dark chocolate (70–85%)
• 1 vanilla pod.

Preparation :

1. Peel and slice the pears
2. mix with the sugar and vanilla
3. Cook until tender
4. Add grated chocolate off the heat and mix gently.

Fig jam with rosemary

Ingredients :

• 1 kg of figs
• 700 g of sugar
• 1 sprig of rosemary.

Preparation :

1. Cut the figs into quarters
2. mix with the sugar and rosemary
3. Let it macerate then cook for 20–25 minutes.
4. Remove the rosemary branch before putting into pots.

For each recipe, remember to have a good , heavy-bottomed saucepan , a kitchen thermometer if you want to be precise, a silicone spatula to scrape the sides and mix without damaging the pan , and airtight glass jars . You can also use a funnel to make filling the jars easier and drip-free.

Tips to enhance your jams

• Zest and citrus fruits: a little lemon or orange zest enhances the flavors.
• Spices: cinnamon, vanilla, cardamom or rosemary depending on the fruit.
• Textures: blend some of the fruit for a smoother jam and leave pieces in the rest.
• Alcohol: a splash of rum or liqueur after cooking adds a gourmet touch (add off the heat).
• Adding pectin: for fruits with low pectin content (strawberries), use commercial pectin or combine with apples rich in pectin.

To measure your ingredients precisely, the Smart Nutrition Scale connected scale is ideal: it will help you weigh fruit and sugar to the gram.

Storage: how to keep your jams fresh longer

Proper preservation relies on sterilization, hot filling, and labeling. Here are the rules to follow:

1. Use clean, sterilized jars (see method above).
2. Fill the jars with the boiling jam, leaving a small space (5–10 mm) at the top.
3. Close immediately and turn the jar upside down for a few minutes to reinforce the seal.
4. Allow to cool completely, then label (date, fruit, ingredients if a gift).
5. Store away from light, at room temperature and in a dry place.
6. Once opened, keep refrigerated and consume within a few weeks.

With these precautions, most homemade jams will keep for 6 to 12 months unopened. Always check the condition (smell, color, abnormal bubbles) before eating.

Mistakes to avoid

Here are the most common pitfalls — and how to avoid them:

• Not sterilizing the jars properly: always clean and sterilize, even for jam intended to be consumed quickly.
• Overcooking or undercooking: too long a cooking time destroys the aromas, while insufficient cooking results in a runny jam. Follow the plate drop test.
• Using a pan that's too thin risks burning the bottom. Use a pan with a thick base.
• Forgetting to label: you risk forgetting the date of bottling and the exact nature of the recipe.
• Do not taste during cooking: tasting allows you to adjust sugar and flavorings.
• Filling cold jars: Filling when cold can prevent vacuum formation and promote mold growth.

Useful links

• Encyclopedic article on jam — Wikipedia
• INRAE ​​— National Research Institute for Agriculture
• Public Health France — dietary advice
• Ministry of Culture — culinary heritage

Blog articles to discover:

• Zero-plastic kitchen: sustainable equipment | Chef's utensil
• Home fermentation and preservation in jars | Chef's utensil
• Self-Sufficiency Survival: A Complete Guide | Chef's Utensil – Chef's Utensil
• Pancake Batter: 5 Fail-Proof Recipes to Try | Chef's Utensil

Practical tips and grandmotherly advice

• Add a little apple or quince juice if the fruit lacks pectin.
• To reduce foaming, add a knob of butter at the beginning of cooking.
• Use a damp cloth under the pan to prevent it from slipping on the table while mixing.
• Use jars of varying sizes: small ones for gifts, larger ones for family.

Conclusion — Go for it and share!

Making homemade jam is a simple and deeply rewarding skill: few ingredients, lots of flavor, and great potential for creating edible gifts. With the right tools and a few basic rules—choosing good fruit, proper sterilization, and careful monitoring of the cooking process—you'll get delicious, long-lasting jars. Consider showcasing your products in your shop with a special kit and a PDF guide to help beginners.