The Basics: Easy Homemade Quick Jam

I adore freezer jam. It’s not quite as sweet as other jams because it doesn’t need as much – or any – sugar to preserve it. We whip this quick jam up in my house about once a week to use on breakfasts and desserts. And lunches. And also dinners.

I’m not joking when I say that having a quick jam recipe in your back pocket is a core cooking skill. Around my house, it’s a staple. We use it on Eton Mess, toast, aebleskiver, Danish rolled pancakes, cocktails, and chicken. Once you master it, you can have jam any time you need and it tastes so much better than the stuff in the jars at the grocery store.

If you want a little sweetness beyond the fruit, add a little sugar. Hell, add a lot of sugar if that’s what you’re into. I don’t judge. I don’t add sugar because I avoid eating it as much as possible, and the fruit has plenty of its own sweetness.

For this recipe, we used strawberries, but raspberries, cloudberries, blueberries, blackberries… all the berries work.

Ingredients for Quick Jam:

  • 1 cup chopped berries
  • 1/2 cup water
  • 1 TB sugar (optional)


Combine fruit, water, and sugar (if using) and bring to a boil. Keep at a rolling boil until reduced to your preferred consistency, stirring occassionally to prevent scorching.

If the water boils off before you reach your desired consistency, add water.

Eat fresh or toss in the freezer to keep. It is also fine in the fridge for a week or so, but I like the consistency of freezer jam better.

Homemade quick jam

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