Combine chopped fruit, orange juice, lemon juice, cinnamon, cloves, and nutmeg.
Bring to a gentle boil over medium heat, stirring often to prevent sticking.
3. Add Pectin & Sugar
Stir in pectin and return mixture to a full rolling boil.
Gradually add sugar, stirring constantly until fully dissolved.
Boil hard for exactly 1 minute, stirring continuously.
✅ Set a timer—this activates the pectin for perfect gel.
4. Jar & Seal for Gifting or Storage
Remove from heat. Skim off any foam with a spoon.
Carefully ladle hot jam into sterilized mason jars, leaving ¼-inch headspace at the top.
Wipe rims clean with a damp cloth.
Place lids and bands on tightly.
For shelf-stable storage:
Process jars in a boiling water bath for 10 minutes.
Remove and let cool overnight. Check seals before storing.
For immediate use or fridge/freezer:
Skip canning and store in airtight containers:
Fridge: Up to 3 weeks
Freezer: Up to 6 months (thaw overnight)
You Must Know
Use real fruit —frozen works great when fresh isn’t available.
Don’t reduce sugar —it’s essential for setting when using regular pectin.
Tastes better after a few days! Flavors deepen and meld over time.
Freezer-friendly —perfect for making ahead and saving seasonal magic.
Storage Tips
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