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Home-made jams

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jams

Recipe Ingredients

EASIEST EVER PEACH & HONEY JAM

  • 3 cups coarsely chopped, peeled ripe peaches (about 5 medium)
  • 2/3 cup water
  • 3 tbsp lemon juice
  • 1 tbsp powdered no- or low-sugar pectin
  • ½ cup sugar
  • 1/3 cup honey 

TOMATO & BLACK-PEPPER JAM

  • 4 cups coarsely chopped ripe tomatoes (about 5 medium)
  • 1/3 cup water
  • 2 tbsp lemon juice
  • 1 tbsp powdered no- or low-sugar pectin
  • ½ cup sugar
  • 1/3 cup honey
  • ¼ tsp salt
  • ½ tsp pepper

SPANSPEK JAM

  • 3 cups coarsely chopped ripe spanspek
  • 2/3 cup water
  • 3 tbsp lemon juice
  • 2 tbsp powdered no- or low-sugar pectin
  • ½ cup sugar
  • 1/3 cup honey

MIXED-BERRY JAM

  • 3 cups mixed fresh raspberries, blueberries and blackberries
  • 2/3 cup water
  • 3 tbsp lemon juice
  • 1 tbsp powdered no- or low-sugar pectin
  • ½ cup sugar
  • 1/3 cup honey

Recipe Directions

Spread the love with our quick and simple recipe for preserving summer’s tastiest fruit:

EASIEST EVER PEACH & HONEY JAM

  1. In a food processor, pulse 3 cups coarsely chopped, peeled ripe peaches (about 5 medium) until finely chopped, stopping and stirring occasionally.
  2. In a 4-litre pot, combine peaches, 2/3 cup water and 3 tbsp lemon juice; stir in 1 tbsp powdered no- or low-sugar pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in ½ cup sugar and 1/3 cup honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil for 1 minute. Remove from heat.
  3. Transfer to heatproof jars or other containers. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps, refrigerated, for 1 month. Makes about 2½ cups.

SWITCH IT UP

Start with Easiest-ever Peach & Honey Jam and make these swaps for tasty variations.

TOMATO & BLACK-PEPPER JAM

  1. In step 1, replace peaches with 4 cups coarsely chopped ripe tomatoes (about 5, medium).
  2. In step 2, use 1/3 cup water + 2 tbsp lemon juice.
  3. In step 3, stir in ¼ tsp salt + ½ tsp pepper before transferring to jars. Makes 4 cups.

SPANSPEK JAM

  1. In step 1, replace peaches with 3 cups coarsely chopped ripe spanspek.
  2. In step 2, use 2 tbsp pectin. Boil for 3 minutes instead of 1 minute. Makes 3 cups.

MIXED-BERRY JAM

  1. In step 1, replace peaches with 3 cups mixed fresh raspberries, blueberries and blackberries. Makes about 2½ cups.

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