There’s nothing that says summer than bright, fresh fruits. And, one of my favourite ways to make those summer fruit flavours last is with these 3 Easy Summer Jam Recipes!
Strawberries, apricots and plums make amazingly delicious jam.
With the addition of only just a few ingredients and cooked on the stove-top, these summer jams are easy to make and freeze to enjoy in the future too!
You may have already tried my Easy Apricot Jam so the strawberry and plum jams follow a very similar recipe.
Using fresh, ripe fruit is key to making each of these jams to get all of the natural sweet flavours from each fruit without the addition of much sugar.
I like to use honey as a sweetener but you can also use maple syrup if you prefer.
Right now strawberries, apricots and plums are all in season so it’s the perfect time to make some Easy Summer Jam!
Easy Strawberry Jam
Ingredients
- 3 cups fresh strawberries, halved
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Put all ingredients into a medium pot.
- Using a fork or potato-masher, crush the strawberries into smaller pieces.
- With the lid off, bring to a boil over medium heat.
- Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.
- Take the pot off the heat and let cool completely. Keep in the fridge for up to 1.5 weeks or freeze for up to 2 months.
The Easy Strawberry Jam on toast with butter is one of my personal favourites; there’s just something about jam on toast that’s irresistible!
The Easy Plum Jam take a little more time because the skins of the plums are a bit thicker and take a bit more time to break down when cooking. But, the result is SO worth it!
You can enjoy these jams so many different ways:
- on toast with butter or ricotta
- with yogurt and granola
- make a simple ‘cheesecake’ by layering crushed graham crackers with mascarpone cheese and one of your favourite jams
- serve them on a cheeseboard
The best part!? You can freeze these summer jams for up to 2 months.
Until the next cooking adventure,
Jess
Terri
I love that these are so easy! Jam always seemed complicated to me so I only made black currant to avoid using pectin. Now I want to make some!!!
Jess
Thank you Terri! I created them with exactly that in mind – less complicated. I hope you enjoy these easy jams for the summer!
Lillian Tse
First off your photos are so pretty! I’m working towards that for myself but can’t always get brilliant photos. At the moment with me being off work I can catch the light but not sure how it will go once we move back and I’m at work again.
As for the recipe, I love simple it is! Definitely love strawberry jam. Mmm and raspberry!
All I can think is these jams on a nice warm croissant, dan’s home made bread or on a warm scone 🙂
Jess
Thank you for the photo love Lillian! And you are so right, catching that natural light for photos is key. Sometimes if I’m up early on a weekend I’ll grab my camera to try to catch the light for a few shots too 🙂 I hope you enjoy these jams on that homemade bread – sounds so divine!
Matt - Total Feasts
I love a good jam on some hot buttered toast. These jams look brilliant, especially with the amazing colour!
Jess
Jam on toast with butter for the win!! Thank you for the recipe love Matt & for stopping by the blog!
Sabrina
Great recipes, these are the perfect simple way to preserve summer flavours! Thanks!
Jess
You got it Sabrina! The best way to preserve those summer flavours – thank you for the recipe love!
Kristen
I am a sucker for making jams in the summer – there’s so much beautiful fruit. Love how easy these recipes are and the use of honey instead of refined sugars. Can’t wait to add them to my list.
Jess
So lovely to hear you love making jam too! I really hope you love these simple recipes, perfect for summer 🙂
Nicoletta De Angelis Nardelli
Love jams like these! And those colors, wow! Nothing better than starting the mornings with the bright flavor of homemade jam!
Jess
Thank you for the recipe love Nicoletta! And I agree, nothing better than one of these jams on toast for breakfast 🙂