Homemade Jam (Raspberry, Strawberry and Cherry) & Vegan Lemon Curd Recipes

When I first decided I wanted to start making more of our food from scratch jam was the first thing I made. Paul and I were in our final year at university and when I proudly poured the hot jam into jars I felt so damn proud. The next day, when we had that raspberry jam on our porridge the sense of pride I felt was ridiculously high. It really is one of the easiest and cheapest ways to start becoming more self-sufficient and taking a step closer to knowing what’s in your food.

The thing I love most about making jam is that you are in control of the fruit to sugar ratio. Lots of the cheaper jams in supermarkets are 70% sugar, which I personally think is too much. If I am making raspberry jam to go on our porridge for the following week I only add 33% sugar, in a 2:1 ratio. This ratio isn’t any good if you want it to last a long time and is also too runny to be used as a cake filler, but is perfect if you want to make sure toddlers aren’t getting too much sugar in the mornings.

For longer-lasting jams or jam to be used in the middle of cakes or on scones for example I will do 50% sugar, in a 1:1 ratio. Once you are confident you can play around and do what works for you and your family – it is worth noting that I only do this with raspberry jam as it is very forgiving; other fruit jams can get a bit more upset about their sugar content. I also use frozen fruit as it works out a lot cheaper and doesn’t change the way you make any of them.

To sterilise my jars I pop them (including the lid) into the dishwasher and once cleaned I rise them out with boiling kettle water. I only use wax paper disks on the top of the jam if I am preserving it for long periods of time (like the cherry jam I make from the cherries on our tree, which lasts us until about February the following year).

Raspberry jam

• 350g frozen raspberries
• 175g sugar for porridge OR 350g sugar for a firmer set jam

Instructions

1. Heat the raspberries over a medium heat until broken down and bubbling.
2. Pour in the sugar, stir to combine and leave cooking until it has all been absorbed.
3. Leave it bubbling for 5-6 minutes for a softer set jam or 7-8 minutes if you want your jam to be a bit firmer (as mentioned above, the sugar content also affects firmness). 
4. Pour into your sterilised jar (carefully, hot jam really burns) and screw the top on immediately.

Strawberry Jam

• 350g strawberries
• 350g sugar
• Juice of 1/2 a lemon 

Instructions

1. Heat the strawberries over a medium heat until broken down and bubbling. Give them a bit of a mash if you have any larger pieces.
2. Pour in the sugar, stir to combine and leave cooking until it has all been absorbed.
3. Add the lemon juice and give it another stir.
4. Leave it bubbling for 5-6 minutes for a softer set jam or 7-8 minutes if you want your jam to be a bit firmer.
5. Pour into your sterilised jar and screw the top on immediately.

Cherry jam

• 350g cherries
• 350g sugar
• Juice of 1/2 a lemon 

Instructions

1. Heat the cherries over a medium heat until broken down and bubbling.
2. Pour in the sugar, stir to combine and leave cooking until it has all absorbed.
3. Add the lemon juice and give it another stir.
4. Leave it bubbling for 5-6 minutes for a softer set jam or 7-8 minutes if you want your jam to be a bit firmer.
5. Pour into your sterilised jar and screw the top on immediately.

I was super nervous about making vegan lemon curd. I made it a lot before we became vegan and it’s my absolute favourite thing to have on toast or to decorate little butterfly cakes with. However, this recipe, with a bit of tweaking, absolutely blew me away and to say that Paul and Summer were impressed was an understatement. I really hope you give this one ago; it’s quick, simple and delicious – what more could you want?!

Lemon Curd

• 2 lemons – juice and zest
• 100g of sugar
• 1/2 cup of oat milk
• 2 tbsp cornstarch
• 1/8 tsp turmeric

Instructions

1. In a small pan mix the sugar, cornstarch and turmeric together.
2. Add your lemon zest and juice and mix to form a thick paste.
3. Slowly add in your milk, mixing well to avoid any lumps.
4. Place the pan on a medium heat for 3-5 minutes until the mixture has thickened.
5. Add to your jar and store in the fridge. The mixture will continue to thicken as it cools.

I strongly recommend spreading this curd liberally over your toast on a Sunday morning and enjoying it with a hot cup of tea (and if you have them, happy, sticky, lemon curd covered children!).

These recipes all bring me such joy to make and if you give them ago I hope they bring joy to you too.

Have a wonderful weekend,

Livvy and Summer