Classic jam options are familiar to almost every housewife. In this selection, we want to show you how to make an original, aromatic, and delicious jam: simple processes and fantastic flavor combinations. Remember!

Strawberries with nuts

Both adults and children love strawberry jam. And if you add nuts to it, you get a surprisingly exciting and tasty combination.


  • Strawberries – 0.5 kg;
  • Sugar – 200 grams;
  • Walnuts – 100 grams;
  • Lemon – 1-2 slices (optional)

Wash the berries, sort them out and remove the tails. Put in a saucepan, add sugar and lemon (you can squeeze the juice right away), and put on fire. Simmer the strawberries for about 20 minutes over low heat. Grind the nuts a little, but not into flour, and add to the saucepan. Boil for a couple more minutes and remove from heat. If whole slices were added, carefully remove the lemon and arrange the jam in sterilized jars. Roll up and wrap until it cools completely.

Royal apricots

If you have a large apricot on hand, you can make a fantastic jam with kernels of seeds.

You will need:

  • Apricots – 1 kg;
  • Sugar – 800 grams;
  • Water – 150 ml;
  • Lemon juice – 2 tbsp. l.

Wash and dry the apricots. Using a long skewer (or other available tools), carefully remove the bone without breaking the apricot. Lightly dry the seeds, break gently, and remove the core. Place the kernel inside each apricot. Combine water, sugar, and lemon juice in a large saucepan. Put on fire and bring to a boil. Remove syrup from heat, add apricots, and cover. Leave it overnight. In the morning, bring to a boil, boil for literally a minute and arrange in pre-prepared jars. Roll up the cans and leave them to cool completely upside down.

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Orange banana jam

You can make jam not only from the usual fruits. Bananas and oranges are the perfect base.

We need:

  • Orange – 2 pcs.;
  • Banana – 2 pcs.;
  • Sugar – 1 glass.

Wash, dry, and peel oranges. Remove pits and films, and chop the pulp in a blender bowl. Add sugar, stir and put on fire. While the mixture is boiling, peel and finely chop the bananas. Put them in a saucepan and cook the jam for 7-10 minutes over low heat. Pour it hot into sterilized jars and roll it up.

Actinidia jam without cooking

If you want to get a natural vitamin “boom,” then be sure to prepare such a jam for the winter.


  • Actinidia – 1 kg;
  • Sugar – 1.2 kg.

Wash the berries, dry, cut off the tails. Pass through a meat grinder and place in a deep bowl. Add sugar and stir gently. Leave for 3-4 hours to completely dissolve the sugar (stir once an hour). Sterilize the jars and spread the jam. Screw the lids back on and store them in the refrigerator.

Cornel jam

Cornel is a healthy and tasty berry. The jam turns out to be surprisingly aromatic and flavorful.


  • Cornel – 1 kg;
  • Sugar – 1 kg;
  • Water – 1 glass.

First, add sugar to a saucepan, pour water, and put it on fire. Bring the syrup to a boil. In the meantime, wash the berries sort them out. Place the dogwood in boiling syrup and simmer for 5 minutes. Remove from heat and cool. Then put it on fire again and after boiling, boil for 5 minutes. Cool and bring to a boil a third time. Pour the jam hot into sterilized jars and roll-up.

Plum and pear jam

Fruit mixes are an excellent solution for those looking for variety. Fragrant plum and delicate pear together give a fantastic result.

You will need:

  • Pear – 1 kg;
  • Plum – 1 kg;
  • Sugar – 1 kg.

Wash the pears, remove the tails and core, cut them into thin slices. Wash the plums, dry them, remove the seeds. Combine fruit and sugar in a large saucepan and heat. After boiling, simmer over low heat for about 40 minutes until thickened. Pour the jam hot into sterilized jars and roll-up.

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Cherry with gooseberry

Another fantastic flavor combination.

We need:

  • Cherries – 250 grams;
  • Gooseberry – 400 grams;
  • Sugar – 500 grams.

Wash the cherries, sort and remove the seeds. Wash the gooseberries remove the tails. Combine everything in a saucepan, add sugar and leave for half an hour. Stir gently and put on fire. Bring to a boil over low heat and simmer for 7-10 minutes. Remove from heat and cool. Then set on fire again, boil for 10 minutes, and pour into sterilized jars. Roll up the jam and leave it upside down until it cools completely.

Rhubarb jam with carrots and dried apricots

Bright and exciting jam for lovers of variety.


  • Rhubarb – 0.5 kg;
  • Dried apricots – 150 grams;
  • Carrots – 120 grams;
  • Sugar – 500 grams.

Peel the rhubarb, cut into small cubes, and place in a saucepan. Send peeled and finely grated carrots there. Add sugar, stir and leave overnight. Pour dried apricots separately with hot water and go. Put the saucepan on the fire in the morning, bring it to a boil, and boil for about half an hour. Remove from heat and cool. Send dried apricots to the blender bowl and the liquid, chop until smooth. Add to the jam pot. Put on fire again, bring to a boil and simmer for 5-7 minutes over low heat. Place the hot jam in sterilized jars and roll-up.

Beetroot jam with lemon

Sweet beets are an excellent ingredient for jam. If you haven’t tried it yet, it’s worth it.


  • Beets – 400 grams;
  • Sugar – 700 grams;
  • Lemon – 1/2 pc.

Wash the beets, boil until half cooked, calm, and peel. Grate the pulp on a fine grater. Squeeze lemon juice and add sugar. Stir and put on fire. Simmer for about an hour. Arrange hot jam in sterilized jars and roll-up.

Zucchini jam with orange

Due to its neutral taste, Zucchini will be an excellent base for jam.

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We need:

  • Zucchini – 1.5 kg;
  • Sugar – 1 kg;
  • Orange – 2 pcs.

Wash the zucchini, peel, and seeds, cut the pulp into small cubes, and put in a saucepan. Add sugar, stir and leave for an hour or two to let the zucchini juice. Then put on fire and boil for 40-50 minutes. Wash the oranges grate the zest on a fine grater. Peel the pulp from films and seeds cut into small cubes. Send the orange to a saucepan and cook for another 10 minutes over low heat. Pour hot jam into sterilized jars and roll-up.

Carrot jam with vanilla

The aroma and color of this jam will captivate you at first sight.


  • Carrots – 600 grams;
  • Lemon – 1.5 pcs.;
  • Sugar – 600 grams;
  • Water – 200 grams;
  • Vanilla sugar – 2 tsp

Wash the carrots, peel, and grate on a fine grater. Put in a saucepan, cover with water, and put on fire. Boil for about 20 minutes until soft, then discard in a colander and dry. Combine half the sugar and 100 grams of water in a separate saucepan. Bring the syrup to a boil and place the carrots in it. Simmer for 7-10 minutes. Chop the lemons separately after removing the seeds. Combine lemons with remaining sugar and water. Boil for 10 minutes. Combine carrots with lemon, stir, and leave to cool completely. Add vanilla sugar to a saucepan in the morning and bring the jam to a boil. Boil for 5 minutes and pour into pre-sterilized jars. Roll up and wrap until it cools completely.

Apple and nut jam

Such jam can be prepared for the winter and just for tea.


  • Apples – 500 grams;
  • Walnuts – 150 grams;
  • Sugar – 150 grams;
  • Lemon juice – 1 tbsp. l.

Wash the apples, core them, and cut them into thin slices. Drizzle with lemon juice and stir gently. Add sugar and put on fire. After boiling, cook for 5 minutes and remove from heat. Let cool completely and cook again for 5 minutes. Remove the jam, cool. Chop the nuts, add to the pot and boil again. Pour hot jam into jars and roll-up.

On cold winter evenings, with a cup of tea or coffee, such jam will be instrumental. Diversify your workpieces and enjoy taste discoveries.


Home-maker with a deep passion for cooking multi-cuisine eateries, DIY recipes, and an avid love for culinary arts.

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