19 Certo Jam Recipes to Try Today

There’s nothing quite like the taste of homemade jam, and with Certo, it’s easier than ever. From classic strawberry to unique apple cider, these 19 recipes will fill your pantry with sweet, fruity goodness. Ready to get preserving? Let’s dive in!

Classic Strawberry Jam

Yesterday, I found myself in a quiet kitchen, a basket of ripe strawberries waiting. It felt like the right moment to preserve a bit of summer in a jar, capturing its sweetness for the months ahead.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the jam

• Strawberries – 2 qt (about 2 lbs hulled)
• Sugar – 4 cups
• Certo liquid pectin – 1 pouch (6 oz)
• Lemon juice – 1 tablespoon

Instructions

1. Wash and hull the strawberries; crush them in a large bowl until you have 2 cups of crushed fruit. A potato masher works well—leave some small chunks for texture.
2. In a heavy-bottomed pot, combine the crushed strawberries and lemon juice. Stir gently over medium heat until the mixture begins to bubble.
3. Add the entire pouch of Certo liquid pectin and stir constantly. Bring the mixture to a full rolling boil that cannot be stirred down.
4. Pour in the sugar all at once, stirring vigorously. Return to a full rolling boil and boil for exactly 1 minute. Set a timer—boiling too long can break down the pectin.
5. Remove the pot from heat and skim off any foam with a metal spoon. Let the jam sit for 2 minutes to help prevent fruit from floating in the jars.
6. Ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes. Tip: place a kitchen towel under the jars to prevent cracking.

One bite of this jam on a buttery toast, and the world slows down. The strawberries taste like a June morning, captured in a jar.

Blueberry Lavender Jam

Knowing that blueberry season peaks in July, I decided to capture its essence with a touch of lavender. This jam is wonderfully spreadable, thanks to Certo pectin, and pairs beautifully with warm scones.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Jam

• Fresh blueberries – 4 cups
• Granulated sugar – 2 cups
• Dried culinary lavender – 1 tablespoon
• Lemon juice – 2 tablespoons
• Certo liquid pectin – 1 package (3 oz)

Instructions

1. Place a few small plates in the freezer to test the jam set later.
2. In a large pot, crush the blueberries lightly with a potato masher, leaving some whole for texture.
3. Add the sugar, dried lavender, and lemon juice. Stir well.
4. Bring the mixture to a rolling boil over high heat, stirring constantly. A rolling boil means bubbles that cannot be stirred down.
5. Quickly stir in the Certo liquid pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Use a timer for accuracy.
6. Remove from heat. Skim off any foam.
7. Test the jam: drop a small spoonful onto a frozen plate; if it wrinkles when pushed, it's set. If not, return to boil for 30 seconds more. The wrinkle test is reliable.
8. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes for long-term storage.

Not too sweet, with a whisper of lavender, this jam is lovely spooned over vanilla ice cream or swirled into yogurt. Its deep purple hue and floral notes make every breakfast feel special.

Spicy Mango Chili Jam

There's something quietly satisfying about making jam when the afternoon light softens and the kitchen smells of fruit and sugar. This spicy mango chili jam balances sweet tropical mango with a gentle heat from red chili flakes, thickened with Certo pectin for a perfect glaze on meats or a spread on toast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Mangoes (ripe, peeled, chopped) – 4 cups
• Granulated sugar – 3 cups
• Lemon juice – ¼ cup
• Red chili flakes – 1 tablespoon
• Certo liquid pectin – 1 pouch (6 oz)

Instructions

1. Wash and sterilize 4 half-pint jars and lids. Keep hot.
2. In a large heavy-bottomed pot, combine chopped mangoes and lemon juice. Mash slightly with a potato masher to release some juice. (Tip: Use ripe but firm mangoes for best texture.)
3. Stir in sugar and red chili flakes. Bring to a boil over medium-high heat, stirring constantly, until sugar dissolves.
4. Once boiling, add the entire pouch of Certo pectin. Return to a full rolling boil that cannot be stirred down, and boil exactly 1 minute, stirring constantly. (Tip: Set a timer—don't guess.)
5. Remove from heat. Skim off any foam with a metal spoon. (Tip: A pat of butter added at this point helps reduce foam.)
6. Ladle hot jam into prepared jars, leaving ¼-inch headspace. Wipe rims, seal with lids and rings.
7. Process in a boiling water bath for 10 minutes for shelf stability, or let cool and refrigerate for up to 3 weeks.

Spoonfuls of this jam are like little bursts of sunshine—sweet, sticky, with a subtle warmth that lingers. I love brushing it over grilled chicken or pork chops in the last few minutes of cooking for a glossy, flavorful glaze. It also makes a lovely gift tied with a ribbon.

No-Sugar-Added Peach Jam

Peach season is a tender whisper, a fleeting abundance that asks to be tucked away for later. This no-sugar-added jam is my quiet tribute—a way to hold onto the soft golden days without the cloying sweetness of refined sugar. With low-sugar Certo pectin, the fruit takes center stage, yielding a gentle set that's perfect for spreading or dolloping.

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

Ingredients

For the Jam

• Peaches – 4 cups, crushed
• Certo Low-Sugar Pectin – 1 package
• Lemon juice – 2 tbsp
• Water – ¼ cup
• Granulated erythritol – 1½ cups

Instructions

1. Wash, peel, and pit the peaches. Crush them with a potato masher or pulse in a food processor until you have 4 cups of crushed fruit. For a rustic texture, leave a few chunks.
2. In a large, wide pot, combine the crushed peaches, lemon juice, and water. Stir well.
3. Whisk the Certo low-sugar pectin into the fruit mixture. Bring to a full rolling boil over high heat, stirring constantly to prevent sticking.
4. Once boiling hard, add the granulated erythritol all at once. Return to a full rolling boil and cook for exactly 1 minute, stirring constantly.
5. Remove the pot from heat. Skim off any foam with a metal spoon. To test the set, place a spoonful on a chilled plate from the freezer—if it wrinkles when pushed, it’s ready.
6. Ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace. Wipe the rims clean with a damp cloth, then seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes (adjust for altitude). After 5 minutes, turn off heat and let jars sit in water for another 5 minutes.
8. Carefully remove jars and place on a towel to cool undisturbed for 24 hours. Check seals by pressing the center of each lid—it should not flex.

Nothing compares to opening a jar of this on a winter morning—the perfume of summer released in one breath. Spread it over warm biscuits or swirl it into plain yogurt for a moment of pure, simple joy.

Mixed Berry Medley Jam

Really, there's nothing quite like the slow simmer of summer berries transforming into a jewel-toned jam. This medley of strawberries, blueberries, and raspberries captures the season's sweetness with a bright, tangy finish from lemon and the reliable set of Certo pectin. It's the kind of preserve that tastes like morning toast and afternoon scones.

Serving: 5 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the jam

• Strawberries, hulled and halved – 2 cups
• Blueberries – 1 cup
• Raspberries – 1 cup
• Granulated sugar – 4 cups
• Certo liquid pectin – 1 pouch (6 fl oz)
• Lemon juice, fresh – 2 tbsp

Instructions

1. Prepare your canning pot and sterilize five half-pint jars and lids; keep jars hot in simmering water.
2. In a large stainless steel pot, combine strawberries, blueberries, raspberries, and lemon juice. Gently crush the berries with a potato masher until you have a chunky purée.
3. Stir in the sugar until well blended. Place over medium-high heat and bring to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching.
4. Quickly stir in the Certo pectin. Return to a full rolling boil and boil exactly 1 minute, continuing to stir.
5. Remove from heat. Skim off any foam with a metal spoon (tip: a pat of butter added before boiling reduces foam).
6. Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude if needed).
7. Cool jars undisturbed for 12–24 hours. Check seals by pressing centers; they should not flex. Label and store in a cool, dark place.

Really, the first spoonful is a revelation—thick enough to hold its shape on a spoon, yet still tender with bits of whole berries. The lemon brightens every bite, cutting through the sugar so the fruit's natural tartness sings. Try it swirled into yogurt or spooned over warm cornbread for a simple, unexpected treat.

Honey Rosemary Fig Jam

Zephyrs of late spring carry the scent of herbs and fruit, coaxing me into the kitchen for a slow morning of jam-making. This honey rosemary fig jam is a quiet little alchemy—figs softened in honey, rosesmary threading through like a gentle thought—meant for lazy cheese boards and whispered conversations.

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

Ingredients

• Fresh figs – 2 cups (chopped)
• Granulated sugar – 1 cup
• Honey – ¼ cup
• Fresh lemon juice – 2 tablespoons
• Liquid pectin (Certo) – 3 tablespoons
• Fresh rosemary – 2 sprigs

Instructions

1. Wash and trim the figs, then chop them into ¼-inch pieces.
2. In a large, heavy-bottomed pot, combine the chopped figs, sugar, honey, lemon juice, and rosemary sprigs. Bruise the rosemary sprigs gently with your fingers to release their oils before adding. Let the mixture stand for 10 minutes, stirring occasionally, so the fruit releases its natural juices.
3. Place the pot over high heat and bring to a rolling boil, stirring constantly. Use a candy thermometer to monitor: the jam should reach 220°F at sea level for a proper set.
4. Stir in the liquid pectin all at once. Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring continuously.
5. Remove the pot from heat. Discard the rosemary sprigs. Skim off any foam with a metal spoon for a clearer jam. Let rest for 5 minutes.
6. Ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes. Alternatively, let cool and refrigerate for up to 3 weeks.

Heavenly on a wedge of aged manchego or slathered over warm scones, this jam holds the garden's last blush. The honey tames the fig's sweetness with a floral undercurrent, while rosemary lingers like a soft, fragrant echo.

Vanilla Bean Pear Jam

A quiet afternoon in late spring, with pears still firm and fragrant, calls for a batch of jam that captures the season's tenderness. I find myself drawn to the simplicity of pear jam, and when vanilla bean joins the pot, something magical happens—the vanilla seeds drift through the golden fruit like tiny flecks of warmth, softening the pear's gentle sweetness.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• Pears (crushed) – 4 cups
• Sugar – 3 cups
• Lemon juice – 2 tbsp
• Vanilla bean – 1
• Certo liquid pectin – 1 pouch (3 oz)

Instructions

1. Prepare your canning setup: wash jars, lids, and bands; place jars in a simmering water bath to keep hot. (Tip: Always start with hot jars to prevent breakage when filling with hot jam.)
2. Peel, core, and crush enough pears to get 4 cups of crushed fruit. (Tip: Choose firm but ripe Bosc or Anjou pears—they hold their shape well during cooking.)
3. In a large, heavy-bottomed pot, combine the crushed pears, sugar, and lemon juice. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the pot. Stir well.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking. (Tip: A full rolling boil is one that cannot be stirred down.)
5. Quickly stir in the full pouch of Certo liquid pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
6. Remove from heat. Skim off any foam with a metal spoon.
7. Remove the vanilla bean pod. Ladle the hot jam into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids and bands, and tighten finger-tight.
8. Process in a boiling water bath for 10 minutes (adjust time if above 1,000 feet altitude). Turn off heat, let jars sit for 5 minutes, then remove to a towel-lined counter.
9. Let cool undisturbed for 12 hours. Check seals—the lids should not flex when pressed in the center.

Finished jars line the counter like jewels, each one holding the essence of quiet spring afternoons. The vanilla lingers on the tongue, and you’ll find yourself spreading this jam not just on toast, but also into yogurt or alongside a salty cheese—a gentle reminder that sometimes the simplest fruits become the most elegant gifts.

Cinnamon Apple Butter Jam

Jars of homemade jam always feel like little treasures tucked away for winter mornings. This Cinnamon Apple Butter Jam is one of my favorites—it’s slow-cooked until the apples break down into a silky, spiced spread that tastes like fall in a jar.

Serving: 32 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Jam

• Apples – 4 cups peeled and chopped
• Water – 1 cup
• Lemon juice – 2 tbsp
• Ground cinnamon – 1 tsp
• Certo liquid pectin – 1 packet (1.75 oz)
• Granulated sugar – 3 cups
• Butter – 1 tsp (optional, to reduce foaming)

Instructions

1. Place chopped apples, water, and lemon juice in a large heavy-bottomed pot. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes until apples are very soft, stirring occasionally.
3. Use a potato masher to mash apples to your desired consistency—chunky or smooth. For a smoother jam, use an immersion blender. Tip: Leaving some small apple pieces gives a lovely rustic texture.
4. Measure exactly 4 cups of the cooked apple mixture into a large bowl. If you have extra, save it for another use.
5. Return the 4 cups to the cleaned pot. Stir in ground cinnamon and sugar. Place over high heat and bring to a full rolling boil that cannot be stirred down, stirring constantly.
6. Once at a full boil, stir in the Certo pectin. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Tip: Set a timer immediately to avoid over- or undercooking.
7. Remove from heat. If desired, stir in the butter to help reduce foaming; this is optional. Let sit for 1 minute.
8. Skim off any remaining foam with a metal spoon. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes. Tip: To test if jam is set before processing, place a small spoonful on a cold plate and see if it wrinkles when pushed with a finger.

Cinnamon Apple Butter Jam settles into a velvety, spiced spread—thick enough to hold its shape on a pancake, yet soft and rich with apple flavor. Try it swirled into oatmeal or spooned over a warm biscuit for a cozy morning treat.

Ginger Lemon Marmalade

Each winter, I find myself craving something bright and spicy to cut through the gray. This ginger lemon marmalade is my answer—a burst of sunshine in a jar.

Serving: 5 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Marmalade

• Lemons – 1½ lbs (about 4 large)
• Fresh ginger – ¼ cup finely grated
• Water – 3 cups
• Granulated sugar – 5 cups
• Certo liquid pectin – 1 pouch (6 fl oz)

Instructions

1. Wash the lemons thoroughly. Using a vegetable peeler, remove the yellow zest, avoiding the white pith. Slice the zest into thin strips.
2. Squeeze the lemons to yield about 1 cup of juice. Strain out any seeds.
3. In a large pot, combine the lemon zest, lemon juice, and water. Add the finely grated ginger. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 20 minutes, until the zest is tender. Tip: Press a piece of zest against the side of the pot – it should mash easily.
4. Meanwhile, prepare a rack in a boiling water canner and sterilize the jars and lids.
5. After simmering, stir in the sugar until completely dissolved. Increase heat to high and bring to a full rolling boil that cannot be stirred down. Tip: Use a candy thermometer; a full rolling boil reaches 220°F.
6. Immediately stir in the Certo pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Tip: Set a timer as soon as you add the pectin to avoid overboiling.
7. Remove from heat. Skim off any foam with a metal spoon.
8. Ladle the hot marmalade into the prepared jars, leaving ¼ inch headspace. Wipe the rims clean, then apply the lids and rings.
9. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove and let cool undisturbed for 12 hours. Check seals.

Mornings feel brighter with a spoonful of this marmalade melting onto warm toast. The ginger lingers warmly, while the lemon reminds you of summer. It’s also lovely swirled into yogurt or spooned over scones.

Freezer Strawberry Jam

Nothing compares to the taste of fresh strawberry jam in the middle of winter. This no-cook version captures that bright, sun-ripened flavor with barely any effort. It's almost like preserving a moment of summer in a jar.

Serving: 40 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• Strawberries – 2 cups
• Sugar – 4 cups
• Certo liquid pectin – 1 pouch
• Lemon juice – 2 tbsp

Instructions

1. Wash and hull the strawberries; crush them using a potato masher or fork until you have 2 cups of crushed berries.
2. Measure exactly 2 cups of crushed strawberries into a large bowl.
3. Add 4 cups of sugar to the berries and stir well. Let the mixture stand for 10 minutes, stirring occasionally to dissolve the sugar. (Tip: Do not reduce sugar as it's needed for proper set.)
4. In a small bowl, combine the pouch of Certo liquid pectin with 2 tablespoons of lemon juice. Stir until completely smooth to ensure even gelling.
5. Pour the pectin mixture into the strawberry mixture and stir constantly for 3 minutes. You'll notice the jam starting to thicken. (Tip: Stir constantly — this activates the pectin and prevents clumping.)
6. Ladle the jam into clean freezer-safe jars, leaving about 1/2 inch of headspace at the top.
7. Let the jars sit at room temperature for 30 minutes or until the jam is set but not stiff. (Tip: The set time may vary by brand; always follow your pectin's instructions.)
8. Cover the jars with lids and freeze for up to one year. Thaw in the refrigerator before serving.

Because this jam is so quick to make, you can whip up a batch whenever strawberries are at their peak. The texture is spreadable but not runny, with bright bursts of berry flavor. Try swirling it into overnight oats or spooning over pancakes for a lazy weekend treat.

Apricot Almond Jam

Pensively, I gathered the last of the season's apricots, their blushed skins promising sweetness within. This jam, with its delicate almond accent, feels like a quiet celebration of late spring.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Apricots, pitted and chopped – 4 cups
• Sugar – 3 cups
• Certo pectin (liquid) – 1 pouch (6 oz)
• Almond extract – 1 tsp
• Lemon juice – 2 tbsp

Instructions

1. Place a few small plates in the freezer to test the jam's set later.
2. In a large pot, combine the chopped apricots and lemon juice. Crush them slightly with a potato masher to release juices.
3. Stir in the sugar until fully dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
4. Once boiling, add the entire pouch of Certo pectin all at once. Return to a full rolling boil and boil for exactly 1 minute, stirring.
5. Remove the pot from heat. Skim off any foam from the surface. Stir in the almond extract until evenly incorporated.
6. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes.
7. Cool the jars completely on a towel without disturbing. Check seals after 12 hours.

Kissed with the warmth of almond, this jam spreads like a memory—smooth, golden, and just a little bit tender. Dollop it over yogurt or fill thumbprint cookies; it will taste like the quietest parts of summer.

Raspberry Basil Jam

You know that gentle hum of summer, when berries are at their sweetest? That's when I find myself in the kitchen, making this herb-kissed raspberry jam, a quiet tribute to the season's bounty.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Fruit & Herbs

• Raspberries – 4 cups
• Fresh basil leaves – 1/4 cup, chopped

Sweetener & Acid

• Sugar – 3 cups
• Lemon juice – 2 tbsp

Pectin

• Certo liquid pectin – 1 pouch (3 oz)

Instructions

1. Place raspberries in a large bowl and crush with a potato masher until you have about 2 cups of crushed fruit. Tip: mashing by hand leaves nice texture, but press gently to keep some seeds intact.
2. In a heavy-bottomed pot, combine the crushed raspberries, sugar, and lemon juice. Stir over medium heat until sugar is completely dissolved.
3. Increase heat to high and bring mixture to a full rolling boil—bubbles that cannot be stirred down. Use a candy thermometer to reach 220°F for a reliable set.
4. Stir in the Certo liquid pectin and chopped basil. Return to a full rolling boil and boil exactly 1 minute, stirring constantly to prevent scorching.
5. Remove pot from heat. Skim off any foam with a metal spoon for a clearer jam.
6. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, seal with lids, and let cool at room temperature.
7. Refrigerate for up to 3 weeks, or process in a water bath for 10 minutes for long-term storage.

No need for store-bought when you can capture summer in a jar. The jam is sweet-tart with a soft, spreadable texture; the basil adds a subtle, peppery herbaceousness that lingers beautifully. Spoon it over yogurt, swirl into lemonade, or pair with fresh goat cheese on crusty bread.

Blackberry Mint Jam

Kneeling by the blackberry bramble, I felt a quiet thrill—each berry a dark jewel sunk in green. Back inside, a handful of spearmint from the garden whispered possibilities. This jam captures that moment: sweet-tart blackberries buoyed by cool mint, a summer secret.

Serving: 48 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Blackberries – 4 cups (crushed)
• Granulated sugar – 4 cups
• Fresh spearmint leaves – 1 cup (packed)
• Lemon juice – 2 tbsp
• Certo liquid pectin – 1 pouch (3 oz)

Instructions

1. Wash 4 cups fresh blackberries and crush them in a large, heavy-bottomed pot. Leave some whole for texture – this keeps the jam from becoming too uniform.
2. Place 1 cup packed spearmint leaves in a piece of cheesecloth and tie into a bag. This infuses flavor without leaving leaf bits in the jam.
3. Add the crushed blackberries, 2 tbsp lemon juice, and the mint bag to the pot. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
4. Stir in 4 cups granulated sugar until completely dissolved. Bring to a full rolling boil that cannot be stirred down – a heavy pot helps avoid scorching here.
5. Quickly stir in 1 pouch (3 oz) Certo liquid pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Timing is crucial for the set.
6. Remove from heat and skim off any foam with a metal spoon. Discard the mint bag.
7. Ladle the jam into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, apply lids and bands.
8. Process in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove and let cool undisturbed for 24 hours – the jam will thicken as it sets.

Kissed with mint, this jam isn't just for toast. Try it alongside roasted lamb, where the herbal coolness cuts through richness, or spooned over goat cheese for an instant appetizer. Every bite is a captured afternoon.

Cherry Vanilla Jam

Between the quiet of a late spring afternoon, I find myself standing over a pot of cherries, their ruby skins promising sweetness. This cherry vanilla jam is a gentle preserve—rich and fruity, with the whisper of vanilla, perfect for spooning over ice cream or spreading on warm toast.

Serving: 3 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• Cherries – 4 cups (pitted and crushed)
• Granulated sugar – 3 cups
• Lemon juice – 2 tbsp
• Certo liquid pectin – 1 box (6 oz)
• Vanilla extract – 1 tsp

Instructions

1. Wash and pit 4 cups of cherries. Crush them with a potato masher or in a food processor until you have a chunky purée.
2. In a large, heavy-bottomed pot, combine the crushed cherries, granulated sugar, and lemon juice. Stir gently over medium heat until the sugar dissolves completely.
3. Increase heat to high and bring the mixture to a full rolling boil that cannot be stirred down. Add the entire box of Certo liquid pectin all at once, stirring constantly.
4. Boil hard for exactly 1 minute, stirring continuously. Remove the pot from heat immediately.
5. Stir in the vanilla extract. Let the jam rest for 5 minutes to allow the fruit to distribute evenly.
6. Skim off any foam with a metal spoon for a clear, shiny jam.
7. Ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims, seal with lids and rings, and process in a boiling water bath for 10 minutes (or refrigerate for up to 3 weeks).

As the jars cool, you'll hear the satisfying pop of seals forming. This jam sets into a soft, spreadable texture with whole cherry pieces suspended in a ruby gel. A spoonful over vanilla ice cream turns a simple dessert into something quietly special.

Pineapple Coconut Jam

Perhaps the sun is just beginning to slant through the kitchen window as I pull a ripe pineapple from the counter. Its fragrance fills the space with a sweetness that promises sticky, golden jam. Today, I'm blending that tropical brightness with shredded coconut and a touch of Certo pectin for a spread that feels like a gentle morning hug.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Pineapple – 4 cups crushed
• Sugar – 3 cups
• Certo liquid pectin – 1 pouch
• Shredded coconut – 1 cup
• Lemon juice – 2 tbsp

Instructions

1. In a large pot, combine the crushed pineapple and sugar. Let it stand for 10 minutes to draw out the juices.
2. Stir in the lemon juice. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
3. Quickly add the entire pouch of Certo liquid pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
4. Remove the pot from heat. Stir in the shredded coconut until evenly distributed.
5. Skim off any foam with a metal spoon for a clear jam.
6. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes. Alternatively, let cool and refrigerate for up to 3 weeks.

Let the jars cool on the counter, and you'll hear the soft pings of lids sealing—a promise of tropical mornings ahead. This jam is wonderfully chunky with coconut flecks, perfect swirled into breakfast bowls or slathered on buttery toast.

Low-Sugar Cranberry Jam

Very softly, the kitchen fills with the scent of tart berries as I reach for a bag of fresh cranberries. This low-sugar version of cranberry jam preserves the fruit's natural brightness, letting its true flavor shine through without overwhelming sweetness. It's the kind of preserve that feels intimate and honest, perfect for quiet mornings or holiday touches.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Jam

• Fresh or frozen cranberries – 3 cups (12 oz)
• Water – ½ cup
• Granulated sugar – 1 cup
• Low-sugar Certo liquid pectin – 1 pouch (1.75 oz)

Instructions

1. Rinse the cranberries under cold water and pick out any stems or soft berries.
2. In a heavy-bottomed pot (tip: using heavy-bottomed pot prevents scorching, so the jam cooks evenly), combine cranberries and water. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the berries pop and soften, about 5 minutes. Stir occasionally.
3. While berries cook, place a small plate in the freezer to test the set later.
4. Measure the sugar into a bowl and set aside (tip: do not reduce sugar further, as it's needed for proper gelling with low-sugar pectin).
5. Once berries are soft, stir in the entire pouch of low-sugar Certo pectin. Return the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat.
6. Quickly add the measured sugar all at once, stirring constantly. Return to a full rolling boil and boil exactly 1 minute (tip: use a timer – even 30 seconds extra can affect the gel).
7. Remove the pot from heat. Skim off any foam with a metal spoon (tip: a dab of butter can also reduce foaming, but I skip it for clarity).
8. To test the set, drop a small spoonful of jam onto the chilled plate from the freezer. Wait 30 seconds, then push it with your finger – if it wrinkles, it's ready. If not, boil another 15 seconds and test again.
9. Ladle the jam into clean jars, leaving ¼-inch headspace if canning, or simply let cool to room temperature then refrigerate for up to 3 weeks.

Cranberry jam settles into a soft, spreadable texture that clings to toast without running off. Its tartness cuts through rich butter and creamy cheeses, making it equally lovely on a scone or alongside a sharp cheddar plate. I often tuck a jar into a gift basket, its deep ruby color like a quiet promise of winter warmth.

Plum Cardamom Jam

Here in my kitchen, the scent of simmering plums fills the air—a quiet hum of deep purple sweetness. I find myself stirring slowly, watching the fruit break down into something softer, warmer. This jam is my favorite way to hold onto late spring.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Red plums (pitted and chopped) – 4 cups
• Lemon juice – 2 tbsp
• Sugar – 3 cups
• Ground cardamom – 1 tsp
• Certo liquid pectin – 1 pouch

Instructions

1. Wash and pit the plums. Chop them into small chunks—you should have about 4 cups. Tip: For easier pitting, cut the plum around the pit and twist.
2. In a large heavy-bottomed pot, combine the plum chunks and lemon juice. Stir gently to coat.
3. Add the sugar and ground cardamom. Stir well. Let the mixture rest for 5 minutes to draw out juice.
4. Place the pot over medium-high heat. Bring to a full rolling boil, stirring constantly to prevent sticking.
5. Once boiling, stir in the Certo pectin all at once. Return to a full boil and boil exactly 1 minute, stirring continuously.
6. Remove from heat. Skim off any foam with a metal spoon. Tip: A dot of butter can help reduce foam, but I prefer skimming.
7. Let the jam cool slightly, then transfer to sterilized jars. Leave ¼-inch headspace. Wipe rims, apply lids and rings.
8. Process in a boiling water bath for 10 minutes for shelf stability. Alternatively, refrigerate for up to 3 weeks.

Just a spoonful of this jam swirls into yogurt like a slow sunset. The cardamom lingers gently, warming the tart plum into something cozy. I love it on toast too, but its soft set makes it perfect for stirring into morning oats or drizzling over pound cake.

Strawberry Rhubarb Jam

Perhaps there’s nothing more satisfying than standing over a pot of bubbling fruit, watching it transform into something that will brighten winter mornings. This strawberry rhubarb jam, with its perfect balance of sweet and tart, is a quiet labor of love—one that fills the kitchen with a rosy perfume and promises a taste of spring all year long.

Serving: 5 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Fruit

• Strawberries – 2 cups crushed (about 1 lb whole)
• Rhubarb – 2 cups finely diced (about 1 lb)

Sugar and Pectin

• Granulated sugar – 4 cups
• Certo liquid pectin – 1 pouch (6 oz)
• Lemon juice – 2 tbsp

Instructions

1. Wash and hull the strawberries, then crush them with a potato masher or pulse in a food processor until you have 2 cups of crushed berries. Keep some small chunks for texture.
2. Wash the rhubarb and trim off the leaves, then cut into 1/4-inch dice to ensure it softens evenly during cooking.
3. In a large, heavy-bottomed pot (at least 6 quarts), combine the crushed strawberries, diced rhubarb, and lemon juice. Stir in the sugar and let it sit for 10 minutes—this helps draw out the fruit’s juices.
4. Place the pot over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching.
5. Once the fruit is boiling hard, add the Certo liquid pectin all at once, still stirring constantly. Return to a full rolling boil and boil exactly 1 minute.
6. Remove the pot from heat. Skim off any foam that rises to the top with a metal spoon; a small pat of butter can help disperse remaining foam.
7. Test the set: Place a small spoonful on a chilled plate and freeze for 30 seconds. If it wrinkles when pushed, it’s ready. If not, boil another 30 seconds and test again.
8. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes to seal.

Perhaps you’ll spread this jam on a warm buttermilk biscuit or swirl it into morning yogurt. Either way, each spoonful holds the memory of the stove’s gentle steam—a sweet, tangy reminder that some of the best things in life are made slowly, with intention.

Balsamic Fig Jam

Some afternoons call for something slow and sweet—a quiet project that fills the kitchen with warmth. That's when I reach for ripe figs and a good bottle of balsamic, letting them simmer into a jam that's as complex as it is comforting. This Balsamic Fig Jam, set with a touch of Certo pectin, is my favorite way to capture late summer on a spoon.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the jam

• Fresh figs – 2 lbs
• Granulated sugar – 1 ¾ cups
• Balsamic vinegar – ¼ cup
• Lemon juice – 2 tbsp
• Certo liquid pectin – 1 pouch (3 oz)

Instructions

1. Wash the figs, remove stems, and cut into small pieces. No need to peel.
2. In a large, heavy-bottomed pot, combine the chopped figs, sugar, balsamic vinegar, and lemon juice. Stir to coat.
3. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce heat to medium and let it simmer for 10 minutes, stirring occasionally.
4. Remove the pot from heat. Stir in the entire pouch of Certo liquid pectin until fully dissolved.
5. Return the pot to high heat and bring to a full rolling boil that cannot be stirred down. Boil for exactly 1 minute.
6. Remove from heat and quickly skim off any foam if desired.
7. Ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes for shelf stability. Alternatively, allow to cool, then refrigerate.
8. Let the jars cool undisturbed for 12 hours. Check seals by pressing the center of each lid—if it doesn't pop, it's sealed.

Drizzling this jam over a wedge of aged gouda or spreading it on crusty bread brings out its deep sweetness and tang. The balsamic adds a gentle complexity that lingers, making every bite feel special.

Conclusion

Make your jelly game strong with these 19 Certo jam recipes. From classic strawberry to unique combos, there’s a perfect batch for you. Try a few, leave a comment with your favorites, and save this roundup on Pinterest—your future self will thank you!

Laura Hauser

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