5 homemade jam recipes that will steal the hearts of your loved ones

Plum jam - Yellow Peach Jam - Watermelon Jam - Prickly Pear Jam - Watermelon Rinds Jam

Prickly Pear Jam - Photo By Thanasis Bounas
Prickly Pear Jam - Photo By Thanasis Bounas

Plum jam

Ingredients
● 1 kg ripe plums (pitted)
● 700 g sugar
● 50 g water
● juice of 1 lemon

Directions
Wash the plums very well, cut into pieces and put the fruit in a pot.
Add the sugar and water and boil on medium heat for 10 minutes, removing any foam from the surface with a spoon.
Turn off the heat and leave it overnight.
In the morning, put the jam to simmer on medium heat for 15-20 minutes until it has set completely.
Stir frequently so the jam does not scorch and for the plums to soften fully.
Just before turning off the heat, add the lemon juice, stir for 2-3 minutes and remove from the heat.
If we want our jam to be smooth, puree it in a blender.
Store in glass sterilized jars.

Yellow Peach Jam

Ingredients
● 1 kg yellow peaches
● 1 kg sugar
● juice of 1 lemon

Directions
Wash the fruit very well, cut into small pieces and discard the pits.
Put the peaches in a pot with the sugar and leave it aside for 5-6 hours for the peaches to release their juices.
Next, put the pot to boil, add the lemon juice and boil until the jam has thickened, about 40 minutes.
If the jam needs more liquid, add one half cup water.
Once the jam is ready, allow it to rest and store in glass sterilized jars.

Watermelon Jam

Ingredients
● 1 kg watermelon, seeds and peel removed
● 500 g sugar
● juice of 1 lemon

Directions
Put half the amount of watermelon in a blender and puree and then put it in a pot.
Add the rest of the watermelon to the pot with the pureed watermelon and add the sugar.
Cover the pot and leave it overnight for the watermelon to release its juices.
In the morning, put the pot on high heat and bring to a boil.
Then lower the heat to medium and remove any foam from the surface with a spoon.
Simmer for about 40-45 minutes until the jam has thickened.
Stir frequently with a wooden spoon so it does not scorch.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Store in sterilized jars.

Prickly Pear Jam

Ingredients
● 1 kg prickly pears, peeled
● 80 g water
● 200 g sugar
● juice of 1 lemon

Directions
Carefully peel the prickly pears, paying close attention to its thorns and fine needles.
Cut into small pieces and put in a large bowl, add the water and puree with an immersion blender or in the blender.
Next, strain them through a fine sieve reserving just the pureed flesh of the fruit without the seeds.
Put this in a pot with the sugar and lemon juice and bring to a boil.
Once the pot starts to boil remove any foam from the surface using a slotted spoon.
Boil for about 20-25 minutes, depending on the amount, and even longer if necessary.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.
Store in sterilized jars.

Watermelon Rinds Jam

Ingredients
● 600 g watermelon rinds, peeled
● 500 g sugar
● juice of 1/2 lemon
● 1 sachet vanilla ● 1 cinnamon stick

Directions
Peel the rinds of the outside green part, reserving the white flesh with just a bit of the red flesh.
Grate the rinds with a grater and put them in a pot.
Pour the sugar on top and leave overnight to release their juices.
The next day, put the pot on low heat without water and stir for the sugar to dissolve and add the rest of the ingredients.
Boil until the jam has thickened, about 30 minutes.
Store the jam in sterilized jars while still hot, making sure the lids are well sealed.

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