Strawberry Jam

Ingredients

2 lbs fresh strawberries, hulled and chopped

1 1/2 cups granulated sugar

2 tbsp lemon juice

1 tsp lemon zest

1 tsp vanilla extract

Instructions

Wash, hull, and chop the strawberries.

Place strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir as the berries soften.

Lower heat and simmer 25–30 minutes, stirring occasionally, until thickened.

Mash with a potato masher or blend for a smoother jam.

Let cool and transfer to a sterilized jar. Refrigerate up to 3 weeks or freeze for longer storage.

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Raspberry Jam

Ingredients

2 cups fresh or frozen raspberries

3/4–1 cup granulated sugar

1 tbsp lemon juice

1 tsp lemon zest, optional

1/2 tsp vanilla extract, optional

Instructions

Rinse raspberries and mash slightly.

Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir as sugar dissolves.

Lower heat and simmer 10–15 minutes until thickened.

Test on a cold plate; if it thickens, it’s ready.

Strain to remove seeds if desired.

Cool and pour into a sterilized jar. Refrigerate up to 3 weeks or freeze.

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Blueberry Jam

Ingredients

2 cups fresh or frozen blueberries

3/4 cup granulated sugar

1 tbsp lemon juice

1 tsp lemon zest

1/2 tsp vanilla extract

1 tbsp cornstarch + 1 tbsp water, optional

Instructions

Place blueberries, sugar, and lemon juice in a saucepan over medium heat.

Cook 5–7 minutes until berries break down.

Mash to desired texture.

Simmer 10 more minutes, stirring occasionally.

Add cornstarch mixture for thicker jam, if desired.

Cook 2–3 more minutes.

Remove from heat and stir in vanilla and zest.

Cool and transfer to a jar. Refrigerate up to 2 weeks or process for long-term storage.

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