Easy Fresh Fruit Jam

Makes 2 1/2 cups

The jam will continue to thicken as it cools, so err on the side of undercooking. Overcooked jam that is dark, thick, and smells of caramelized sugar cannot be saved. NOTE: Because of its reduced sugar amounts, this jam cannot be canned.


  • 1 pound fresh strawberries or peeled apricots (washed and sliced thin), about 3 cups
  • 1 cup sugar
  • 2 tablespoons lemon juice, from 1 lemon


Set a small bowl over a larger bowl of ice water; set aside.

In a 10 or 12-inch skillet, bring the fruit, sugar and lemon juice to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, stirring constantly and skimming foam as necessary, until the mixture begins to look syrupy and thickens slightly, about 5 minutes for strawberries and apricots and 8 to 9 minutes for plums, peaches and nectarines; remove from the heat. Spoon 1/2 teaspoon fruit mixture into the bowl over the ice water; allow to set for 30 seconds. Tip the bowl 45 degrees to one side; the jam should be a soft gel that moves slightly. If the mixture is liquid and runs to the side of the bowl, return the skillet to the heat and cook, stirring constantly, 1 to 2 minutes longer; then repeat the test. Cool the jam to room temperature before serving. (It will keep, covered and refrigerated, for up to 2 weeks.)

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 8515

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