Jam is a culinary delight that never fails to captivate our taste buds. Its versatility knows no bounds, ranging from the pure simplicity of seasonal fruits and sugar to the intriguing fusion of sweet and savory, such as bacon jam.
This delectable spread not only graces our morning rituals with its heavenly presence on warm toast but also harmonizes beautifully with a variety of cheeses, turning ordinary snacks into gourmet experiences.
Furthermore, its ability to infuse desserts with a burst of irresistible flavor makes it a cherished addition to our culinary arsenal.
Jam truly embodies the essence of culinary creativity and adds a delightful twist to our everyday indulgences.
HOMEMADE STRAWBERRY JAM -1
Ingredients:
- 1 kilo of strawberries, clean
- 4 cups of white sugar
- 1/4 cup lemon juice
Preparation:
1. In a large bowl, mash the strawberries little by little until you have 4 cups of mashed fruit. In a cast iron saucepan, combine the strawberries, sugar and lemon juice. Cook over low heat, stirring constantly, until the sugar has dissolved. Increase the heat to high and bring the mixture to a boil, stirring constantly, until it reaches a temperature of 105° Celsius (220° F).
2. Pour into hot, sterilized jars, leaving about 1 centimeter of space between the jam and the neck of the jar. Close well. Cool in a water bath if consuming immediately, otherwise just refrigerate. 
HOMEMADE STRAWBERRY JAM -2
Create your own delightful Homemade Strawberry Jam bursting with sweet strawberry goodness!
Ingredients:**
- 4 cups fresh strawberries, washed and hulled2 cups granulated sugar
- 2 tablespoons lemon juice
Instructions:**
- In a saucepan, combine the fresh strawberries, granulated sugar, and lemon juice.
- Cook the mixture over medium heat, stirring frequently, until the strawberries break down and the sugar is fully dissolved.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the jam thickens and reaches the desired consistency.
- Remove the saucepan from the heat and let the jam cool slightly.
- Transfer the Homemade Strawberry Jam into clean, sterilized jars and seal them with lids.
- Allow the jars of jam to cool completely before storing them in the refrigerator.
- Spread the sweet and fruity Homemade Strawberry Jam on toast, pancakes, or use it as a filling for pastries and cakes.
Peach Jam 
Indulge in the lusciousness of this homemade peach jam spread on toast or used in your favorite recipes!
Ingredients:**
- 4 cups ripe peaches, peeled, pitted, and chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions:**
- In a large saucepan, combine chopped peaches, granulated sugar, and lemon juice.
- Bring the mixture to a boil, stirring frequently to dissolve the sugar.
- Reduce heat and let the jam simmer for 30-40 minutes until it thickens.
- Stir in vanilla extract if using.
- Transfer jam into clean, sterilized jars and let it cool completely.
Nutritional Information:**
- – Sweetness: Just right
- – Sunshine: Captured in every jar
- – Happiness: Spreadable
Homemade Peach Jam
Learn how to make peach jam from scratch for canning or enjoying fresh. No pectin needed and you can adjust the sugar to your tastes!
Yields 7 half-pints
Servings 112 – 1 tbsp servings
Equipment:
- 7 half pint jars
- 7 rings and lids
- 1 Canning Tools Set
- Ingredients:
- 4 pounds peaches
- 2 cups sugar
- 2 tbsp lemon juice
Instructions:
- Blanch and peel the peaches, remove the pits and chop into chunks. Add peaches, sugar, and lemon juice to large saucepan.
- You can use a masher to mash the peaches, or process them into a smooth texture with an immersion blender or food processor.
- Bring peaches to a boil, stirring frequently.
- Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)
- Fill clean pint or half-pint jars leaving a 1/4 inch headspace and add the 2-piece lids.
- Process in a water bath canner for 10 minutes.
Notes:
If you double the recipe, you will need to boil the jam longer in order to achieve the same texture, typically about 35-45 minutes.
(A modern homestead)