People often feel nervous about making homemade jam because it sounds far more complicated than it is. They imagine huge bubbling pots, sugar thermometers, perfect timing and rows of sterilised jars. In truth, jam is one of the simplest homemade treats you can make. All you need is fruit, sugar, lemon juice, heat and a bit of patience. Here are four homemade jam recipes that are perfect for beginner jam makers.

Apricot jam

Ingredients

• 500g ripe apricots, stones removed and chopped
• 350g white sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest, optional

Method

1. Place the apricots in a large saucepan with the lemon juice and zest.
2. Cook over medium heat for 5 minutes, stirring now and then, until the fruit starts to soften.
3. Add the sugar and stir until it dissolves.
4. Bring to a steady boil, then reduce the heat slightly.
5. Simmer for 20 to 25 minutes, stirring often so the jam does not catch at the bottom.
6. Mash the fruit lightly if you prefer a smoother jam.
7. When the mixture looks thick and glossy, spoon it into hot sterilised jars and seal.

Tip: Apricot jam thickens as it cools, so take it off the heat while it still looks slightly loose.

Kiwi jam

Ingredients

• 500g peeled kiwi fruit, chopped
• 350g white sugar
• 2 tbsp lemon juice
• 1 small green apple, grated, optional, for a firmer set

Method

1. Add the kiwi, lemon juice and grated apple to a saucepan.
2. Cook for 5 minutes until the fruit softens and releases juice.
3. Stir in the sugar until fully dissolved.
4. Bring to a gentle boil and cook for 15 to 20 minutes.
5. Stir often, as kiwi can stick if the heat is too high.
6. Use a potato masher for a chunkier texture, or blend briefly for a smoother jam.
7. Pour into sterilised jars while hot, then seal.

Tip: Kiwi has a softer set than berry jam. Add the grated apple if you want it a little thicker.

Raspberry jam

Ingredients

• 500g raspberries, fresh or frozen
• 400g white sugar
• 1 tbsp lemon juice
• 1 tsp butter, optional, to reduce foam

Method

1. Place the raspberries and lemon juice in a saucepan.
2. Warm gently for 3 to 5 minutes until the berries soften.
3. Add the sugar and stir until dissolved.
4. Bring to a rolling boil and cook for 10 to 15 minutes.
5. Skim off any foam, or stir in a tiny knob of butter near the end.
6. The jam is ready when it thickens and coats the back of a spoon.
7. Spoon into sterilised jars and seal at once.

Tip: For a smoother jam, press the cooked raspberries through a sieve before jarring.

Orange marmalade

Ingredients

• 3 oranges, washed and thinly sliced
• 600ml water
• 500g white sugar
• 2 tbsp lemon juice

Method

1. Cut the oranges into thin slices and remove any seeds.
2. Place the slices in a saucepan with the water and lemon juice.
3. Simmer for 30 minutes, until the peel softens.
4. Add the sugar and stir until dissolved.
5. Bring to the boil, then simmer for 45 to 60 minutes.
6. Stir often as the marmalade thickens and turns glossy.
7. It is ready when the syrup looks rich and the peel is tender.
8. Spoon into sterilised jars while hot, then seal.

Tip: Slice the orange peel as thinly as you can, as thick peel takes longer to soften.