14 Small-Batch Canning Jams and Jellies Recipes

Nothing beats the satisfaction of homemade jam, especially when you don’t need a mountain of fruit. Whether you’re a canning newbie or a seasoned pro, these 14 small-batch jams and jellies are perfect for savoring seasonal flavors without the overwhelm. Ready to start stirring?

Strawberry Vanilla Jam

Trying a small-batch strawberry vanilla jam? You'll love how simple it is, with fresh berries and real vanilla for a naturally sweet treat.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups fresh strawberries, hulled and quartered (about 1 lb)
• 1/2 cup granulated sugar (adjust to taste, but low sugar)
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
• 1 tablespoon lemon juice (helps set and balance sweetness)

Instructions

1. In a large bowl, combine strawberries and sugar. Stir to coat. Let sit for 30 minutes to macerate (draw out juices). Tip: Macerating helps break down fruit and release pectin naturally.
2. Meanwhile, split the vanilla bean lengthwise and scrape out seeds. Add both pod and seeds to the strawberry mixture.
3. Transfer mixture to a heavy-bottomed saucepan. Add lemon juice. Bring to a boil over medium-high heat, stirring frequently.
4. Reduce heat to medium and cook, stirring often, until jam thickens and reaches 220°F on a candy thermometer (or passes the plate test: a small spoonful on a cold plate wrinkles when pushed). This takes about 15-20 minutes. Tip: Use a thermometer for accurate setting point; the plate test is a great backup.
5. Remove from heat. Discard vanilla pod. Let cool for 5 minutes, then transfer to a clean jar. Tip: For safety, sterilize your jar by boiling or running through dishwasher.
6. Let jam cool completely at room temperature, then refrigerate. It will thicken further as it cools. Tip: Jam can be stored in fridge for up to 3 weeks.

This jam is wonderfully fruity with subtle vanilla notes—perfect on toast, scones, or even stirred into yogurt. The texture is soft-set with visible strawberry pieces, and it's not overly sweet. Try it swirled into oatmeal for a bright start to your day!

Blueberry Lavender Jelly

Craving a taste of summer? This small-batch Blueberry Lavender Jelly is perfect for beginners and uses wild blueberries and dried lavender for a floral twist. It's easy to make and yields just a few jars—great for gifting or enjoying yourself.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups wild blueberries (fresh or frozen, thawed)
• 1/2 cup water
• 2 teaspoons dried lavender flowers (crushed lightly)
• 2 tablespoons lemon juice (freshly squeezed)
• 1.5 cups granulated sugar
• 3 tablespoons liquid pectin (half of a 3-oz pouch)

Instructions

1. Prepare your canning jars by washing them in hot, soapy water and placing them in a boiling water bath to sterilize. Keep them hot until ready to use.
2. In a large saucepan, combine the blueberries, water, and crushed lavender. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes to soften the berries and infuse the lavender flavor.
3. Mash the blueberries with a potato masher or fork to release their juice. You should have about 1-1/2 cups of crushed berries and liquid.
4. Stir in the lemon juice. In a separate bowl, mix the sugar with the liquid pectin until well combined (this helps prevent clumping).
5. Pour the pectin-sugar mixture into the blueberry mixture and stir until the sugar dissolves. Bring to a rolling boil over high heat that cannot be stirred down.
6. Boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a spoon.
7. Ladle the hot jelly into the prepared jars, leaving 1/4-inch headspace. Wipe the rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes.
8. Allow the jars to cool undisturbed for 24 hours. Check seals by pressing the center of each lid; it should not flex.

Gift jars of this jelly make lovely presents—tie on a ribbon and a handwritten tag. The floral lavender pairs beautifully with the wild blueberry tartness, and the set is soft but spreadable. Try it on warm scones or as a glaze for roasted chicken.

Peach Ginger Jam

Just when you thought peach jam couldn't get any better, add fresh ginger and lime for a zesty twist. This small-batch recipe is perfect for using up ripe peaches without a huge commitment. You'll have a bright, spicy jam ready in under an hour.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Jam

• 2 pounds ripe peaches (about 4-5 medium), peeled and chopped
• 1 cup granulated sugar
• 2 tablespoons fresh lime juice (freshly squeezed is best)
• 1 tablespoon finely grated fresh ginger (adjust to taste)

Instructions

1. Bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch for 30 seconds. Transfer peaches to an ice bath to cool.
2. Peel off the skins, pit the peaches, and chop into 1/2-inch pieces. You should have about 4 cups.
3. In a heavy-bottomed pot, combine chopped peaches, sugar, lime juice, and grated ginger. Stir well.
4. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and cook at a steady boil for 20-25 minutes, stirring occasionally, until thickened and jammy. Tip: To test if set, place a small spoonful on a chilled plate and let it cool for 30 seconds; if it wrinkles when pushed, it's ready.
5. Remove from heat. Skim off any foam if desired. Tip: Stirring in a pat of butter helps reduce foam.
6. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes if canning, or simply let cool and refrigerate for up to 3 weeks.

Not only does this jam taste amazing on toast, but it also works beautifully as a glaze for grilled chicken or a topping for yogurt. The bright ginger and lime keep it from being too sweet, making it versatile for both sweet and savory dishes.

Apricot Almond Preserves

Oh, summer apricots are just too good to let go. This small-batch Apricot Almond Preserves recipe captures their sunny sweetness with a delicate crunch and a whisper of vanilla.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Fruit & Nuts

• 2 lbs fresh apricots, pitted and chopped
• 1/2 cup slivered almonds (toasted for extra flavor)

Sweetener & Liquid

• 1 1/2 cups granulated sugar
• 2 tbsp fresh lemon juice

Flavorings

• 1 tsp pure vanilla extract

Instructions

1. Wash, pit, and chop the apricots into small pieces.
2. In a heavy pot, combine the chopped apricots and sugar. Let sit for 10 minutes to release juices.
3. Add lemon juice. Bring to a boil over medium-high heat, stirring frequently.
4. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until thickened. Test by placing a small dollop on a cold plate; if it wrinkles when pushed, it's done.
5. Remove from heat. Stir in vanilla extract and slivered almonds. If using untoasted almonds, toast them in a dry pan first for extra crunch.
6. Ladle the preserves into clean jars. Cool to room temperature, then refrigerate. Store up to 3 weeks.

A spoonful of this preserve is like a little jar of sunshine. Try it on warm scones or swirled into yogurt for a quick treat.

Raspberry Mint Jelly

Usually, when I think of jelly, I imagine something a bit too sweet and stiff—but this small-batch Raspberry Mint Jelly is different. It's made without added pectin, relying on the natural pectin in raspberries and a squeeze of lemon. The fresh mint adds a subtle, refreshing twist that cuts through the sweetness perfectly.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups fresh or frozen raspberries (if frozen, thaw first)
• 1 cup granulated sugar (or a bit less if raspberries are sweet)
• 2 tablespoons fresh lemon juice (bottled works, but fresh is brighter)
• 4-5 fresh mint sprigs (plus extra for garnish if desired)

Instructions

1. In a medium saucepan, crush the raspberries gently with a potato masher or fork until they release their juices.
2. Add the mint sprigs to the crushed raspberries and let sit for 10 minutes to infuse flavor.
3. Stir in the sugar and lemon juice until combined.
4. Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring frequently.
5. Once boiling, reduce heat to medium-low and continue to cook at a steady simmer for about 15-20 minutes, stirring often to prevent scorching. Use a candy thermometer to monitor temperature—jelling point is around 220°F (104°C). If you don't have a thermometer, do the cold plate test: drop a small amount of jelly on a chilled plate and push it with your finger; if it wrinkles, it's ready.
6. Remove the saucepan from heat and use tongs to discard the mint sprigs. Skim off any foam that has formed on the surface.
7. Carefully pour the hot jelly into a clean 8-ounce jar or heatproof container. Let it cool to room temperature, then cover and refrigerate. The jelly will continue to set as it cools.

With its jewel-like color and balanced sweet-tart-minty flavor, this jelly is wonderful on warm buttermilk biscuits or as a glaze for roasted chicken. It keeps for about 2 weeks in the fridge—if you can resist eating it all at once.

Blackberry Cinnamon Jam

Oh, you're going to love how simple it is to whip up a jar of this small-batch blackberry cinnamon jam. It's like summer in a jar, but with a cozy cinnamon twist that makes it perfect for toast, yogurt, or even as a glaze for meats.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups blackberries, fresh or frozen (no need to thaw)
• 1 cup granulated sugar (adjust to taste if berries are tart)
• 1 cinnamon stick (or substitute 1/2 teaspoon ground cinnamon, stirred in at the end)
• 2 tablespoons lemon juice, freshly squeezed (helps thicken and brighten flavor)

Instructions

1. Rinse the blackberries gently and pick out any stems or leaves.
2. In a medium non-reactive pot (stainless steel or enamel), combine the blackberries, sugar, lemon juice, and cinnamon stick. Stir gently to coat the berries.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low to maintain a steady simmer. Tip: Use a wide pot to speed up evaporation.
4. Cook for 15-20 minutes, stirring frequently to prevent sticking. The jam will thicken as it reduces. Tip: To test doneness, place a small spoonful on a cold plate and let it sit for 30 seconds; if it wrinkles when pushed with your finger, it's ready.
5. Remove the cinnamon stick. If you see seeds, you can strain the jam through a fine-mesh sieve for a smoother texture, but I like the rustic bits.
6. Let the jam cool in the pot for 5 minutes, then transfer to a clean jar. It will continue to set as it cools. Tip: For longer storage, sterilize the jar by boiling it in water for 10 minutes before filling.

Zero artificial stuff here—just pure blackberry goodness with a warm cinnamon hug. This jam is wonderfully chunky, not too sweet, and has a bright finish from the lemon. Spoon it over pancakes, swirl into oatmeal, or even use it as a filling for thumbprint cookies.

Cherry Vanilla Bean Jam

Ever wanted to taste summer in a jar? This small-batch Cherry Vanilla Bean Jam is my new obsession—it's ridiculously simple, uses real vanilla, and tastes like pure magic.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups pitted dark sweet cherries (from about 1 lb; use ripe ones for best flavor)
• 1 cup granulated sugar (adjust up if cherries are very tart)
• 2 tablespoons fresh lemon juice (helps set the jam and balance sweetness)
• 1 whole vanilla bean (split lengthwise; scrape seeds into pot, add pod too)

Instructions

1. Wash the cherries, then pit them and cut each in half. For a chunkier jam, leave some halves; for smoother, chop finer.
2. In a heavy-bottomed saucepan (like a Dutch oven or deep skillet), combine the pitted cherries, sugar, and lemon juice. Stir to coat.
3. Use a small knife to split the vanilla bean lengthwise. Scrape the tiny seeds directly into the pot, then toss the empty pod in as well for extra flavor.
4. Place the pan over medium-high heat and bring the mixture to a full rolling boil, stirring frequently so the sugar dissolves completely.
5. Reduce heat to medium-low to maintain a gentle simmer. Cook for 20–25 minutes, stirring occasionally to prevent scorching. Tip: Use a candy thermometer for accuracy—jam is ready at 220°F (104°C). If you don't have one, test by coating a chilled spoon: if the jam coats the back and doesn't drip off, it's done.
6. Remove the pan from heat. Fish out the vanilla bean pod (rinse and save for another use). If there's any foam on top, skim it off with a spoon for a clearer jam.
7. Let the jam cool in the pan for about 5 minutes, then ladle it into a clean, sterilized jar (or two small jars). Leave 1/4-inch headspace.
8. Screw on the lid and let the jar cool completely at room temperature before transferring to the refrigerator. The jam will continue to thicken as it chills.

Don't let the simple ingredient list fool you—this jam packs a punch of cherry sweetness with warm vanilla undertones. Spread it on warm buttered toast, dollop over pancakes, or swirl into yogurt. Your mornings will thank you.

Grape Rosemary Jelly

A small-batch Grape Rosemary Jelly that’s perfect for using up concord grapes from the farmer’s market. The rosemary adds an unexpected savory twist, and since it’s a small batch, you don’t need to commit to a huge canning project.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the jelly

• 2 cups Concord grapes, stemmed and washed
• 1/4 cup water
• 2 sprigs fresh rosemary, plus extra for garnish
• 1 tablespoon freshly squeezed lemon juice (helps the pectin set)
• 1 packet (1.75 oz) powdered pectin (like Sure-Jell)
• 1 cup granulated sugar, divided (adjust to taste)

Instructions

1. Place the grapes and water in a medium saucepan. Crush the grapes thoroughly with a potato masher. Add the rosemary sprigs and bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, mashing occasionally.
2. Strain the grape mixture through a fine-mesh sieve or cheesecloth into a liquid measuring cup, pressing gently. Discard solids. You should have about 1½ cups of juice. If short, add a little water; if more, boil to reduce.
3. In a small bowl, whisk together ¼ cup of the sugar and the entire packet of pectin until combined. This helps prevent clumping.
4. Pour the grape juice back into the clean saucepan. Whisk in the pectin-sugar mixture and the lemon juice. Bring to a full rolling boil over high heat, stirring constantly.
5. Once boiling, add the remaining ¾ cup sugar all at once. Stir and return to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly. Remove from heat.
6. Skim off any foam with a metal spoon. Remove the rosemary sprigs (they’ll have infused the jelly). Let cool slightly for 1–2 minutes, then stir once more.
7. Ladle the hot jelly into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, apply lids and rings. For immediate use, refrigerate after cooling; for pantry storage, process in a boiling water bath for 10 minutes (adjust for altitude).
8. Let jars cool undisturbed for 24 hours. Check seals—the center of the lid should be slightly concave and not flex when pressed.

Not too sweet, with a subtle piney note from the rosemary, this jelly is fantastic on toast or paired with sharp cheddar. You could even glaze a roast chicken with it for a quick dinner upgrade.

Apple Cinnamon Butter

As the leaves turn and the air gets crisp, there's nothing quite like the smell of apple cinnamon butter simmering on the stove. This small-batch recipe is perfect for cozy mornings, and it's so easy to make at home.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

Main

• 3 lbs apples (about 6 medium, mix of sweet and tart like Honeycrisp and Granny Smith)
• 1 cup granulated sugar (or brown sugar for deeper flavor)
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp lemon juice (freshly squeezed)
• Pinch of salt

Instructions

1. Peel, core, and chop the apples into 1-inch chunks. Don't stress about perfect cuts—they'll break down.
2. Place the chopped apples in a large heavy-bottomed pot or a slow cooker. Add the sugar, cinnamon, cloves, lemon juice, and salt. Stir well.
3. Cook over medium heat (or on low in a slow cooker) for about 2 hours, stirring every 20 minutes. The apples should become very soft and start to fall apart.
4. Once the apples are tender, use an immersion blender to puree until smooth. If you don't have one, carefully transfer to a blender in batches and blend until smooth.
5. Return the puree to the pot and continue cooking on low heat for another 30-45 minutes, stirring frequently, until the butter thickens and darkens. To test: place a small spoonful on a cold plate—if no liquid separates, it's done.
6. Let the apple butter cool slightly, then transfer to clean jars or an airtight container. Store in the refrigerator for up to 2 weeks.

Bust out your favorite bread or biscuits—this apple butter is thick, velvety, and packed with warm spice. Spread it on toast, swirl it into yogurt, or spoon it over pancakes for an instant fall upgrade.

Citrus Ginger Marmalade

You know those mornings when you want something bright and zesty on your toast? This small-batch Citrus Ginger Marmalade is just the ticket—it's tangy, slightly spicy, and comes together faster than a big batch. Plus, your kitchen will smell amazing.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 2 medium navel oranges (about 1 lb)
• 1 medium lemon (about 5 oz)
• 2 tablespoons finely grated fresh ginger (from a 2-inch knob)
• 1½ cups granulated sugar (adjust to taste)
• 1 cup water
• Pinch of salt

Instructions

1. Wash the oranges and lemon thoroughly. Cut them in half crosswise, then slice into thin half-moons (about ⅛-inch thick). Remove any seeds and set them aside in a small bowl.
2. Place the seeds in a piece of cheesecloth and tie it into a bundle with kitchen twine. This bundle adds natural pectin to help the marmalade set.
3. In a large, heavy-bottomed pot, combine the sliced citrus, grated ginger, water, and the seed bundle. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15 minutes, stirring occasionally, until the citrus peels are tender.
4. Remove the seed bundle, squeezing it gently over the pot to release any extra pectin. Discard the bundle.
5. Add the sugar and salt to the pot. Stir until the sugar dissolves completely. Increase heat to medium-high and bring to a rolling boil. Boil hard for 18-22 minutes, stirring frequently to prevent scorching. The marmalade is ready when it reaches 220°F on a candy thermometer, or when a small dollop on a chilled plate wrinkles when pushed.
6. Remove the pot from heat. Let the marmalade cool for 5 minutes, then skim off any foam that forms on the surface. Ladle into clean jars and let cool completely before sealing. Store in the refrigerator for up to 3 weeks.

Spread this marmalade on warm buttery biscuits or swirl it into yogurt for a quick breakfast upgrade. The ginger adds a pleasant kick that brightens every bite, while the citrus keeps it classic. You'll be glad you made a jar.

Mixed Berry Medley Jam

U-pick berries are at their peak, and this small-batch jam makes the most of them. You'll get a vibrant, homemade spread that's worlds better than store-bought—and it comes together in under 30 minutes.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup fresh strawberries, hulled and halved (or frozen, thawed)
• 1 cup fresh blueberries (or frozen)
• 1 cup fresh raspberries (or frozen)
• 1 cup granulated sugar (adjust to taste for sweetness)
• 2 tablespoons fresh lemon juice (helps set and brightens flavor)
• 3 tablespoons powdered pectin (for a firmer set; optional but recommended)
• 1/2 teaspoon butter (optional, reduces foaming)

Instructions

1. In a large pot, combine the strawberries, blueberries, raspberries, lemon juice, and pectin. Stir well. Use a potato masher to crush the berries to your desired consistency—chunky or smooth.
2. Place the pot over high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly. This should take about 5 minutes.
3. Add the sugar all at once, stirring until fully dissolved. Continue stirring to prevent scorching.
4. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Tip: Add the butter now if you want less foam.
5. Remove the pot from heat. Skim off any foam with a metal spoon. Let the jam cool for 5 minutes, then stir gently to distribute fruit.
6. Ladle the jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature. Refrigerate for up to 3 weeks. The jam will set as it cools; for a thicker set, let it sit at room temperature for 24 hours before refrigerating.

Now you have a jar of sunshine! This jam is bursting with berry flavor—sweet, tart, and perfectly spreadable. Try it on buttermilk biscuits, swirl it into oatmeal, or dollop on cheesecake for an instant upgrade.

Fig Vanilla Preserves

Got a handful of fresh figs? This small-batch fig vanilla preserves recipe is the perfect way to capture late summer's sweetness. With just a few ingredients, you'll have a luxurious spread that's great on toast or paired with cheese.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Preserves

• 1 lb fresh figs, stemmed and quartered
• 1 cup granulated sugar (adjust to sweetness of figs)
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
• 1 lemon, zested and juiced

Instructions

1. In a heavy-bottomed pot, combine the figs, sugar, vanilla bean seeds and pod, lemon zest, and lemon juice. Let macerate for 10 minutes to draw out the juices.
2. Place the pot over medium heat, stirring until the sugar dissolves completely.
3. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30-35 minutes. Tip: To test for doneness, place a small plate in the freezer; spoon a dab of preserves onto the cold plate; if it wrinkles when pushed with a finger, it's ready.
4. Remove from heat and discard the vanilla pod. Tip: Wash the pod, dry it, and bury it in a jar of sugar for vanilla sugar.
5. Ladle the hot preserves into clean jars, leaving 1/4-inch headspace. Wipe the rims, seal, and process in a boiling water bath for 10 minutes for long-term storage, or let cool and refrigerate for up to 3 weeks. Tip: For a quick set, refrigerate jars right away.

Perfectly spread on freshly baked scones or swirled into yogurt, this preserve's floral vanilla notes and bright lemon make every bite special. Plus, making your own preserves means you control the sweetness — just the way you like it.

Mango Habanero Jam

Let me tell you about my new favorite way to preserve summer's sweetness with a kick. This small-batch mango habanero jam is the perfect balance of tropical fruit and fiery heat – and it comes together in under 30 minutes!

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups ripe mango, peeled and finely diced (from about 2 large mangoes)
• 1-2 habanero peppers, seeds removed and minced (adjust to your heat preference)
• 1 cup granulated sugar
• 2 tablespoons fresh lime juice
• Pinch of salt

Instructions

1. In a heavy-bottomed pot, combine the diced mango, sugar, lime juice, and salt. Stir well to coat the mango.
2. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently to prevent sticking.
3. Once boiling, add the minced habanero pepper. Tip: Wear gloves when handling habaneros to avoid skin irritation.
4. Reduce heat to medium-low and let the jam simmer, stirring occasionally, for 15-20 minutes. The jam should thicken and darken slightly.
5. To test for doneness, place a small spoonful of jam on a chilled plate and let it sit for 30 seconds. If it wrinkles when pushed with your finger, it's ready. Tip: Chill the plate beforehand for a clean test.
6. Remove from heat and let the jam cool in the pot for 5 minutes. Then transfer to a clean jar or container. Tip: Use a canning funnel for easy pouring and less mess.

Not only does this jam deliver a sweet-heat punch, but its texture is spreadably thick without being sticky. Drizzle it over cream cheese with crackers for an instant appetizer, or use it to glaze grilled chicken or pork chops. Once you try homemade, you'll never go back to store-bought!

Pear Honey Spice Jam

Pear honey spice jam is a cozy small-batch treat that comes together quickly. You'll love the way honey and warm spices complement the fresh pear flavor. Perfect for spreading on toast or spooning over yogurt.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb ripe but firm pears (about 2-3 medium), peeled, cored, and diced
• 1/2 cup honey (adjust to taste if pears are sweet)
• 2 tbsp fresh lemon juice (helps with set and flavor)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. In a heavy-bottomed pot (helps prevent scorching), combine the diced pears, honey, lemon juice, cinnamon, and nutmeg. Stir well.
2. Place the pot over medium heat. Cook, stirring frequently, until the pears release their juices and the mixture comes to a gentle boil, about 5 minutes.
3. Reduce heat to medium-low. Continue to cook, stirring occasionally, until the pears are tender and the mixture thickens, about 15 minutes. For a smoother jam, mash the pears with a potato masher partway through.
4. To test the set: place a small spoonful of jam on a cold plate and let it sit for 30 seconds. If it wrinkles when pushed with your finger, it's done. If not, cook 2-3 more minutes and test again.
5. Remove from heat. Carefully ladle the hot jam into a clean, dry jar (leave 1/2 inch headspace). Let cool to room temperature, then seal and refrigerate. This jam will keep for up to 3 weeks in the fridge.

Canned or simply refrigerated, this jam keeps for a couple of weeks—if it lasts that long! The texture is soft-set and luscious, with bits of pear throughout. Try it swirled into oatmeal or as a glaze for roasted meats.

Conclusion

Under the delightful selection of small-batch jams and jellies, you’ll find perfect recipes to savor fresh flavors all year. Try a batch today, share your favorites in the comments, and don’t forget to pin this article on Pinterest for later inspiration! Happy canning!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.