Martha Stewart Basic Jam

Martha Stewart basic jam is a thick, spoonable fruit spread with fresh fruit, sugar and lemon juice that comes together in 45 minutes. Try this easy homemade jam recipe for summer breakfasts, easy desserts or gift jars, since it uses few ingredients and works with almost any fruit.

Keep stirring and mashing the fruit while it boils until the bubbles slow and the mixture clings to a spoon in clumps. Pull it off too early and you end up with a runny syrup that never sets.

Martha keeps this recipe to just four basic ingredients, so one formula works for peaches, plums, berries or a mix of them. A pinch of coarse salt and a splash of lemon juice sharpen the fruit flavor without any pectin or special canning gear.

Martha Stewart Basic Jam

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

150

kcal

The fruit breaks down into soft chunks suspended in a glossy, sweet-tart jam that spreads easily on toast. It cooks in one pot, and a potato masher gives you the texture you want.

Ingredients

• 3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
  

• 1 1/2 pounds sugar (3 ⅓ cups)
  

• Coarse salt
  

• 2 tablespoons fresh lemon juice
  

Directions

• Combine the fruit: Stir 3 pounds fruit, 1 1/2 pounds sugar and 1/4 teaspoon coarse salt together in a large heavy-bottomed pot. Cut large fruit into 1-inch chunks first, and pit any stone fruit.
• Boil and mash: Bring the pot to a boil over medium-high heat, stirring until the sugar dissolves. While it heats, mash the fruit with a potato masher to break it down.
• Add lemon juice: Stir in 2 tablespoons fresh lemon juice and keep boiling, stirring often. After 10 to 12 minutes, the bubbles slow, chunks of fruit show on top and the jam clings to a spoon but falls off in clumps.
• Skim the foam: Skim the foam from the surface with a spoon. That keeps the finished jam clear and glossy.
• Fill the containers: Ladle the hot jam into clean containers, leaving 3/4 inch of headroom at the top. Let it cool completely, then cover.

Tools for this recipe

• OXO Good Grips nylon potato masher, Lodge 6-quart enameled Dutch oven, Ball regular mouth mason jars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

What fruits work best in basic jam?

Stone fruits like peaches, plums and apricots are classic, but berries and cherries work just as well. Martha's variations include raspberry, mixed berry, nectarine-raspberry and peach-plum. Pick fruit at peak season for the best flavor and color.

How long does homemade jam last?

Packed in an airtight jar with a dated label, it lasts about a month in the fridge or a full year in the freezer. Unless you have properly canned the jars, keep them out of the pantry.

Can I use lime juice instead of lemon juice?

Yes, lime juice works as a swap for the lemon. It adds a similar bright acidity that balances the sugar and lifts the fruit flavor.

Do I need to peel the peaches?

Peeling is optional. Leaving the skin on adds a little color and texture, while peeling gives a smoother jam. Stone fruit should always be pitted, though.

How do I know when the jam is done?

Look for slow bubbles, chunks of fruit showing at the top, and a mixture that clings to a spoon but falls off in clumps. That usually takes 10 to 12 minutes of boiling after the lemon juice goes in.