Heritage Berry & Apple Jam
This old-fashioned berry jam is made without commercial pectin, just like our ancestors used to make it. Instead, a grated Granny Smith apple provides natural pectin to help the jam set. With less sugar than traditional jams, this recipe allows the bright, tart-sweet flavor of the berries to shine through while keeping things simple and wholesome.
Prep Time:
15 Minutes
Serving Size:
7 half-pint jars
45 Minutes
Total Time:
Making jam the old-fashioned way is a rewarding skill that brings out the pure flavors of fresh berries without the need for store-bought pectin. This recipe uses a Granny Smith apple, which is naturally high in pectin, to help the jam set beautifully. The result is a low-sugar, homemade jam that isn’t overly sweet, allowing the fruit to take center stage. Whether you spread it on warm bread, swirl it into yogurt, or gift a jar to a friend, this jam is a timeless kitchen staple.
What You'll Need
Equipment:
7 half-pint (8oz) regular-mouth canning jars
7 half-pint (8oz) regular-mouth canning lids and bands
Water bath canner and supplies
Large deep pot or jam-making pot
Ingredients:
5 cups berries (blackberries, strawberries, raspberries, or a combination), washed and crushed
3 cups white cane sugar (Do not substitute unrefined whole cane sugar, as it may burn.)
1 medium unpeeled Granny Smith apple, cored and grated
2 tsp bottled lemon juice (see notes)
How to Make It
Step 1
Prepare for Canning: Place a small plate in the freezer for testing the jam later. Prepare the water bath canner and supplies, ensuring jars are clean and ready.
Step 2
Cook the Jam: In a large deep pot, combine the crushed berries, sugar, grated apple, and lemon juice. Bring to a rolling boil over high heat, stirring constantly. Boil hard for about 15 minutes, until the mixture thickens.
Step 3
Test for Proper Gel Consistency:
Use a jelly or candy thermometer to check if the jam has reached its gelling point (see Field Notes for altitude-specific temperatures).
Alternatively, use the freezer plate test:
Remove the chilled plate from the freezer.
Drop a small amount of jam onto the plate and return it to the freezer for a few minutes.
After chilling, run your finger through the jam. If it stays parted, it's ready. If it runs back together, boil the jam for a few more minutes and retest.
Step 4
Skim & Transfer to Jars:
Once the jam has thickened, skim off any foam from the top and remove the pot from heat.
Using a jar lifter, carefully remove a hot jar from the canner and pour out the hot water.
Ladle the hot jam into the jar, leaving ½ inch (1.25cm) headspace.
Step 5
Remove Air Bubbles & Secure Lids:
Insert a debubbler or a flat butter knife into the jam, moving it up and down to release trapped air.
If needed, add more jam to maintain proper headspace.
Wipe the rim of the jar with a paper towel dipped in white vinegar.
Use a magnetized lid lifter to place a canning lid onto the jar, then secure it with a band until fingertip tight.
Step 6
Process in a Water Bath:
Return the filled jar to the canner and repeat with remaining jars.
Ensure jars are covered by at least 1–2 inches (2.5–5cm) of water. If needed, boil extra water and add it to the canner.
Bring the water to a rolling boil, cover, and process jars for the recommended time based on altitude (see Field Notes).
Step 7
Cool & Seal the Jars:
After processing, turn off the heat and remove the lid, letting jars rest in the canner for 5 minutes.
Using a jar lifter, carefully remove jars and place them upright on a towel-lined surface.
Let them cool undisturbed for 24 hours.
Step 8
Check Seals & Store:
Remove the bands and check each lid by pressing the center—if it doesn’t pop back, the jar is sealed.
Store sealed jars in a cool, dark pantry for 12–18 months.
Once opened, refrigerate and use within 1–3 months.