Fresh fruit makes a wonderful starting point for homemade jam. A small batch lets you explore seasonal flavours, whether you want something bright for breakfast or a richer spread for a cheese board.
These three recipes use fresh apricots, fresh figs and fresh strawberries. They make soft, spoonable fridge jams rather than firm, shelf-stable preserves. You will also find links to Nut House’s green cardamom and specialist pectins, with guidance on choosing ingredients for other fruit preparations.
Before you start: These are recipe-development starting points, not laboratory-tested preserving recipes. They are intended for refrigerated use, not canning or room-temperature storage. Use clean utensils and containers, cool promptly and refrigerate at 5°C or below. Use within a few days, or freeze small portions for longer storage. A sealed lid does not make these recipes shelf-stable.
1. Fresh Apricot and Cardamom Fridge Jam
Fresh apricots bring a bright, tangy flavour. A little cardamom adds fragrance to a soft spread for toast, scones or plain yoghurt.
Ingredients
- 400g fresh apricots, weighed after removing the stones, chopped
- 120g granulated sugar
- 2 tablespoons lemon juice
- 2 Nut House green cardamom pods, seeds removed and finely crushed; discard the shells
- 1–2 tablespoons water, only if needed to prevent sticking at the start
Method
- Combine the apricots, sugar and lemon juice in a saucepan. Leave for 15 minutes so the fruit begins to release its juice.
- Heat gently, stirring until the sugar dissolves. If the fruit is not releasing enough liquid, add a little water to prevent catching.
- Add the crushed cardamom seeds. Simmer uncovered for approximately 15–25 minutes, stirring regularly, until the fruit softens and the mixture thickens.
- Mash lightly for a chunky texture. Cool a spoonful on a cold plate to judge the consistency. Aim for a soft spread; cooking time will vary with the fruit and pan.
- Transfer to a clean, heat-safe container, cool promptly and refrigerate. Follow the storage guidance above.
Serving idea: Spoon onto toast or swirl into yoghurt. For a pastry filling, test a small amount first because a moist spread can soften a crisp base.
2. Fresh Fig and Orange Fridge Jam
Fresh figs make a rustic spread with a gentle crunch from their seeds. Orange zest brings brightness, making this a lovely accompaniment to cheese or breakfast pastries.
Ingredients
- 400g fresh figs, weighed after removing the stalks, chopped
- 100g granulated sugar
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- Finely grated zest of half an unwaxed orange, avoiding the white pith
Method
- Combine the figs, sugar, orange juice and lemon juice in a saucepan. Leave for 15 minutes.
- Heat gently, stirring until the sugar dissolves, then add the orange zest.
- Simmer uncovered for approximately 15–25 minutes, stirring frequently. Mash the softened fruit with a spoon for a rustic texture.
- Check a cooled spoonful on a cold plate. Stop cooking when it is thick but still spreadable; avoid reducing it into a dry paste.
- Transfer to a clean, heat-safe container, cool promptly and refrigerate. Follow the storage guidance above.
Serving idea: Pair with cheese, spoon onto porridge or serve with a croissant.
3. Fresh Strawberry and Cardamom Fridge Jam
This strawberry recipe makes a softer spread than a conventional high-sugar preserve. A small amount of cardamom gives the fruit a fragrant twist without taking over.
Ingredients
- 400g fresh strawberries, hulled and roughly chopped
- 120g granulated sugar
- 2 tablespoons lemon juice
- 2 Nut House green cardamom pods, seeds removed and finely crushed; discard the shells
Method
- Put the strawberries, sugar and lemon juice in a saucepan. Stir and leave for 15 minutes so the fruit begins to release its juice.
- Heat gently, stirring until the sugar has dissolved. Crush some of the strawberries with a spoon or potato masher.
- Add the crushed cardamom seeds and simmer uncovered for approximately 15–25 minutes. Stir regularly, particularly as the mixture thickens.
- Test a cooled spoonful on a cold plate. Aim for a soft, spoonable spread rather than a firm set. If it is still watery, cook for a little longer and check again.
- Transfer to a clean, heat-safe container, cool promptly and refrigerate. Follow the storage guidance above.
Serving idea: Spoon onto scones, swirl into yoghurt or serve alongside pancakes. Let the jam cool before using it in a cream-filled dessert.
Do These Recipes Need Added Pectin?
No added pectin is specified in these three recipes. They rely on fruit pulp and reduction and are deliberately soft fridge spreads. Results vary with ripeness, water content and cooking time.
If you want a firm, repeatable set, use a tested formulation for the exact pectin you buy. Do not add a generic spoonful of specialist pectin to these recipes: different products require different sugar levels, acidity and processing methods.
Explore Pectins for Fruit Preparations and Patisserie
Nut House stocks specialist pectins for different applications. The links below help you explore the range; they are not instructions to add these products to the recipes above.
Louis François Rapid Set Pectin
Explore Louis François Rapid Set Pectin for fast-setting, high-sugar fruit preparations and confectionery. Check the manufacturer’s requirements for fruit, sugar, acidity and processing before using it in a preserve. It is not a like-for-like replacement for household jam sugar.
Louis François Yellow Pectin Pâte de Fruit
Explore Louis François Yellow Pectin Pâte de Fruit when developing firm fruit confectionery rather than a soft breakfast spread. It is primarily intended for high-sugar pâte de fruit and fruit jellies, with a non-thermoreversible set. Use a dedicated formulation rather than adapting these fridge recipes.
Sosa Fruit Pectin NH
Explore Sosa Fruit Pectin NH for fruit glazes, nappage and patisserie fillings. Its thermoreversible properties are useful for preparations that need reheating and reapplying, such as a tart glaze. This is a different application from a traditional shelf-stable jam.
Important: Follow the technical sheet for your exact product, including dosage, dispersion, heating, sugar and acidity requirements. Adding pectin changes texture; it does not make an untested recipe safe for cupboard storage.
Frequently Asked Questions
Can I use less sugar?
Changing the sugar changes flavour, texture and keeping qualities. These are already fridge recipes, not shelf-stable preserves. If you adjust them, make a small trial batch and retain the refrigerated storage approach.
Can I store these in the cupboard?
No. These recipes are not validated for canning or ambient storage. For shelf-stable jam, use a tested preserving recipe and its complete processing instructions from a reliable food-preservation source.
Why is my jam softer than shop-bought jam?
These are soft fruit spreads, without a standardised commercial pectin formulation. Judge the texture after cooling rather than while hot. If you need a firmer set, start with a tested pectin recipe instead of adding an arbitrary quantity.
Can I make a larger batch?
Start with the small quantities given. Larger batches reduce differently, so multiplying the cooking time does not guarantee the same texture.
Shop Flavourings and Specialist Pectins
Add fragrance with Nut House green cardamom. For separate, professionally formulated fruit projects, explore Rapid Set Pectin, Yellow Pectin Pâte de Fruit and Sosa Fruit Pectin NH, choosing the product that matches your recipe and application.