Essence, seeds, and sunlight—preserved
Jam is messy in the most delicious way. It’s generous, textured, and wildly expressive—just like a summer garden in full bloom. Jam says, “Look at what we gathered.” Seeds, skins, and sweetness. All in one, radiant spoonful.
This is where peaches still taste like sunshine and raspberries burst with poetry. Where the kitchen smells like memory and the pantry becomes a gallery of edible art.
At H&F we don’t just make jam—we preserve joy.
Our Favorite Jam Recipes for Texture Lovers
1. Raspberry Jam
Seedy, bright, and unapologetically tart—this raspberry jam is the kind that glistens like rubies and tastes like midsummer.
Ingredients:
- 4 cups fresh raspberries (or the juiciest frozen ones)
- 3½ cups pure cane sugar
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- (Optional: 1 tsp rosewater or 1 Tbsp Chambord for romance)
Method:
- In a wide saucepan or copper jam pan, gently combine raspberries, sugar, and lemon juice. Let sit for 10–15 minutes until juices begin to release.
- Bring to a steady simmer over medium heat. Stir slowly but lovingly. Skim any foam that rises—this is where clarity comes from.
- Let jam bubble gently for 15–20 minutes. You’ll know it’s ready when a spoon dragged across the bottom leaves a slow trail.
- Optional: Stir in rosewater or Chambord just before removing from heat for a subtle floral or black raspberry note.
- Spoon into hot, sterilized jars. Leave ¼” headspace. Seal.
- Let cool. Store in the fridge or process in a hot water bath for shelf-stable bliss.
Enjoy With:
- A slice of buttery brioche
- Swirled into vanilla yogurt
- In the center of thumbprint cookies or homemade linzer bars
2. Apricot Jam
Fragrant, sunny, and full of character.
- Keeps its texture beautifully with minimal mashing.
- Add a pinch of cardamom or almond extract for depth.
- Perfect with chèvre and crusty bread.
3. Strawberry Jam with Lemon Zest
Sweet, joyful, and nostalgic—with a citrus wink.
- Keep chunks of berry intact for beautiful rustic texture.
- Add a sprig of basil or mint for a garden twist.
- Excellent for layering into cakes or glazing scones.
4. Peach Jam with Vanilla Bean:
Ingredients:
- 5 cups peeled, chopped ripe peaches (about 3 pounds)
- 1½ cups granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- Juice of 1 small lemon
Instructions:
- In a large saucepan, combine the peaches, sugar, vanilla bean seeds and pod, and lemon juice. Stir to mix well.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Continue boiling, stirring frequently and skimming off any foam that forms, until the jam thickens and reaches 221°F (about 15 minutes).
- Remove from heat and discard the vanilla bean pod.
- Ladle the hot jam into sterilized jars, leaving ¼-inch headspace.
- Seal the jars and process in a boiling water bath for 10 minutes, or refrigerate for immediate use.
This jam captures the essence of summer, perfect for spreading on toast, pairing with cheeses, or gifting to loved ones.
H&F Tip: Let It Be Wild.
Let jam be rustic. Let it breathe. The more hands-off you are with the chopping, the more character it retains. Don’t strain away the magic. Don’t tame the texture. Each spoonful should feel like something you foraged yourself, barefoot, with the scent of fruit blossoms in the air.
Next Up:
Herb-Infused Jellies: Clarity, Garden Notes, and a Touch of Romance