How Do You Thicken Jam? A Simple Way to Making Excellent Homemade Jam

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Jam is a general term for any fruit preserve created by combining sugar and occasionally extra pectin as a preservative with the fruit setting (usually from the berry family).

The spread may be produced on the stovetop or over an open fire, much like jamming.

Jam often includes more fruit than preserves, which may also contain rind and bone.

Jam has become a marketed item in the contemporary world, with various varieties in color, taste, and consistency accessible.

These items are available in shops and online.

While buying jam, examine the texture, which may range from thick and sticky to runny.

Because of the additional manufacturing procedure, thickened jam is often more costly than unthickened jam.

In this post, we will examine the thickening process and determine if it is worth the additional cost.

How Can You Make Jam at Home?

Jam is a tasty spread that comes in a range of tastes made from various fruits or berries.

Creating your own jam may be both inexpensive and enjoyable. Jam-making, on the other hand, differs from jam-canning.

Despite the fact that both processes entail the use of sugar and pectin to preserve the fruit, stewed fruits have a softer feel than jellies.

These are step-by-step directions for making jam at home the simplest method imaginable.

Ingredients 1.

  • Fruit that is ripe.

Choose fruit that is ripe but not overripe.

Overripe fruit may be difficult to digest.

Smelling the fruit is a wonderful technique to see whether it has completely matured.

If they smell sweet enough, they’re ready to make jam.

2. Instrumentation.

  • Containers.Jars

It’s ideal to use wide-mouth jars or containers so you can easily get your hand in there to stir.

Before putting in a jam, make sure they are sanitized.

  • A piece of cheesecloth.

After straining the jam once it has cooled, a sheet of cheesecloth will assist filter out the particles.

You may also use a coffee filter instead.

  • Cups and spoons for measuring.

To measure out the fruit, sugar, and lemon juice, you’ll need various sized measuring cups.

Measuring spoons are also useful for accurately adding the components.

There are three options.

  • Make the Fruit.

It is recommended to prepare the fruit a day ahead of time.

On that day, wash your fruits and remove any stems or leaves.

Cut them into tiny pieces.

But, if your fruit has already been cut, it is OK.

Step 2 may be started straight immediately.

  • Fruit should be combined.

Add lemon juice to your fruit.

This will assist to retain the fruit’s color and taste.

If stored in an airtight container or jar for months before eating, it also helps prevent mold from forming on the fruit.

Stir all of the ingredients until they are uniformly spread throughout the mixture.

Scrape any blueberry seeds off the edges of the basin.

  • Sugar should be measured.

One cup of sugar is required for every cup of mashed fruit.

It is recommended to use pure granulated white sugar since it has no additions or coloring that might alter the taste or color of your jam.

You may alter the amount of sugar to your liking, but bear in mind that the more sugar you use, the sweeter and thicker the jam will be.

  • Mix.

Combine the fruit and sugar until they are equally combined.

You may mash them up with a potato masher or whisk them together with a spoon.

Avoid mashing the fruit too much; the texture should still be chunky.

If you over-mash the jam, it will be more difficult to filter out later when you pour it into the jars.

  • Fill the jars with it.

Fill sterilized jars or containers with your fruit and sugar combination.

Fill the jar all the way to the brim.

Provide plenty of room at the top so that you may swirl the contents later when you stir.

  • Close the lid tightly.

lidded containers Close it firmly and set it in a warm spot for 12-24 hours. Place your jar here.

Make sure they’re all pointing in the same direction so they don’t collide or break as they grow.

You may also use aluminum foil or plastic wrap to close the top.

Why Is Your Jam Becoming Runny?

When creating jam at home, it is essential to use the proper quantity of sugar and pectin to get a thick texture.

If your jam seems overly runny, it might be due to a lack of sugar or pectin.

To modify the consistency of your jam, try adding additional pectin or sugar to your recipe.

The most crucial thing to remember when baking or cooking jam is how long you should leave it in the oven.

Several recipes recommend cooking jam for at least an hour on low heat.

Nonetheless, it is preferable to verify for doneness early.

At this time, there should be a faint odor of burned sugar when you smell your jam.

This signifies it was cooked at the proper temperature, and you can now begin to remove it.

If your jam is still not setting up after cooking it long enough, consider adding more pectin or less sugar.

As you continue to experiment with your recipes, you will discover the proper consistency for your jam.

Why Do You Have Lumps in Your Jam?

While preparing homemade jams, lumps or chunks are occasionally present.

There are two basic causes behind this.

One example is when a piece of fruit gets caught on the edge of the bowl when mashing the fruit.

The other is undissolved sugar in the combination.

While preparing jam, avoid using conventional white sugar that includes artificial sweeteners or chemicals.

Since they do not dissolve as readily in water, these sugars will cause lumps to develop in your jam.

Instead, use sugar made entirely of cane.

It is critical to remove all of the pulp from your fruit’s skins and seeds before adding it to your mixture.

While filtering the blueberries, be careful not to crush them any more than necessary.

This will ensure that there are no lumps in your jam that need to be removed.

How Do You Thicken Jam?

Making jam often results in a fluid concoction that is much too thin for your tastes.

Fortunately, you can quickly thicken it up without any work.

Homemade jams should have a pretty thick consistency and some mushy pieces in them.

If it’s still too thin after cooking, try the following methods to thicken it up:

1 Making Use of Gelatin

To thicken the consistency of jams or jellies before refrigerating, gelatin is a common additive.

It includes no fat, making it ideal for thickening homemade jam recipes.

In your local food shop, look for powdered gelatin in boxes or packets. It costs around 25 cents each box and is well worth it given how much less work it takes to utilize gelatin instead of cornstarch.

Just sprinkle a spoonful of the powder into your homemade jam mixture before heating to get a lovely, thick texture.

2 Use Cornstarch

Cornstarch is a common thickening agent that may also be used to make homemade jam.

The advantage of utilizing cornstarch over gelatin is that it does not need to be cooked beforehand; just add it at the end.

In fact, we suggest first combining your cornstarch with a little amount of cold water.

Next, while the jam is cooking over low heat, add the mixture to it.

This should immediately thicken your homemade jam.

3 Make use of Chia Seeds

If your jam is still too thin after the first two suggestions, add chia seeds.

Add around 1-2 teaspoons of the seeds to your mixture and thoroughly mix them in.

It makes no difference when you add them throughout the cooking process.

Another intriguing truth about this ingredient is that it helps your jam last longer.

Because of their nutritional advantages, chia seeds are a popular addition in many jams and jellies.


Now that you know how to prepare and thicken jam, it’s time to try out other recipes on your own.

Numerous easy techniques, such as gelatin or cornstarch, may be used to thicken your jam.

Chia seeds might also be a good replacement. Try these suggestions and let us know what you think.


What is the best thickener for jam?

Tip One: After a decade of jam making, I’ve discovered the key to thickening runny low-pectin fruit jams: add an apple or two. Pectin is a naturally occurring thickener present in most fruits, with varying quantities. Apples, for example, have a high pectin content, but cherries have a low pectin content.

Does jam need to cool to thicken?

The fact is that the pectin web does not solidify until everything has cooled down. As a result, determining whether you’ve reached the gel point while the activity is still hot and heavy might be difficult. Now comes the spoon: Place a dish with a couple metal spoons in the freezer before beginning your jam.

What is the thickening agent in jam?

Gelling agent that should have no effect on the flavor or scent of your recipes. Pectin is often used in cooking and baking as a thickening. It is a natural polysaccharide (starch) produced from fruits that is often used as a natural thickening and setting agent.

How much cornstarch to thicken jam?

Cornstarch is a fine cornstarch powder that is used to thicken liquids. Only a teaspoon or two can immediately thicken your jams and jellies.

How do I thicken my homemade jam?

Make use of cornstarch.

Make a slurry of cornstarch and water, then add it to the jam mixture. When you bring it to a boil, the jam should thicken practically instantly.

How long does it take for homemade jam to thicken?

It might take up to 48 hours for a batch of jam to firm up completely. If your jam is still an hour or two out of the canner and you’re anxious about the set, relax.

How long do I boil jam?

Boil for 5-10 minutes, or until the jam reaches 105 degrees Celsius on a preserving or digital thermometer, then remove from heat. If you don’t have a thermometer, put some jam onto a chilly saucer. Let for 30 seconds, then press with your finger to see whether the jam wrinkles and does not overflow to cover the space.

What to do when jam won’t set?

If your jam does not set, return it to the pan, add the juice of a small lemon to give it more pectin, bring it back to a boil for five minutes, and test for set again. If this does not appear to work, continue to boil the jam, checking every two minutes for a set.

What happens if you cook jam too long?

Water or fruit juice may be used to thin down thick jams or jellies. When re-heated, they may or may not form a gel again, since over-cooking of pectin may diminish or impair its capacity to form the gel structure.

Why doesn’t my jam thicken?

If your jam doesn’t firm up, you either ran out of pectin, sugar, or acidity, or you didn’t achieve a hard boil. We’ll fix that when we create the jam or jelly again! Lastly, you CANNOT consistently create quantities of jam bigger than 6 cups of raw fruit (of course, the time you add sugar, lemon juice, and so on.

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