Got extra fruit hanging around in your fridge? Turn it into the most delicious “clean out the fridge” jam! This easy mixed fruit jam recipe combines whatever fruit you have on hand into a sweet, flavorful homemade jam with no fancy ingredients required. It’s the perfect small-batch recipe for reducing food waste and preserving the best flavors of the season.
I am giddy with excitement because summer is here. I have always loved summer time – the slower pace, the sunshine, the beach days… And I especially love summer fruits.
Peaches, plums, nectarines and apricots. Sweet berries, melons and cherries. I buy them all for myself and my family. Sometimes I get a little overzealous and bring home too much fruit.
Is that even possible? Well, yes. It happens.
When our fruit bowl is nearly empty holding that super soft but still edible peach or the berry basket has the last 4 or 5 berries that people forgot to eat, this is when I clean out the fridge, collect my rag-tag group of forgotten fruit and make jam.
This mixed fruit jam is a great way to use up leftover fruit that need to be eaten or used quickly. And it is just as delicious as a jar of homemade grape jam or strawberry rhubarb jam.
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Laura says :
Why this recipe works
- Oh So Simple: This mixed fruit jam is crazy easy to make. You don’t need fancy equipment or even pectin. You can use any variety of fruits you have on hand.
- No Boxed Pectin Needed: By using a combination of fruits, some rich in pectin, this jam recipe thickens beautifully without any boxed pectin. I share my tips and tricks so your jam sets, too.
- Flexible Storage Options: Whether you prefer water bath canning, freezing, or storing in the fridge, this jam is made to last. Stock your pantry or enjoy a small batch right away.
- Seasonal and Versatile: This easy jam recipe works with whatever combination of fruits you have on hand like peaches, plums, berries, grapes, pears or any fresh seasonal fruit you love.
- Budget Friendly: By using whatever fruit you have on hand, you can clean out the fridge and make a unique jam without watching your fruit go to waste.
Ingredients needed
- Granulated Sugar: I typically use regular granulated sugar for jam making, but you can use brown sugar or honey.
- Assorted fresh fruits: You can use any kind of fruit combination to make this jam. I used apple, peaches, strawberries, blueberries and cherries. You can also use plums, nectarines, blackberries, raspberries, apricots, grapes, pears…. Thicker skinned fruits (apples and peaches) do need to be peeled first. You could peel the thinner skinned fruits (plums, pears), but I do not.
- Lemon: Citrus fruits are naturally high in pectin, so I add a little lemon juice and grated zest to the jam. It also balances the sweetness of the sugar and raises the acidity. You can also use limes or oranges.
Because we are all using different varieties of fruits, it is hard to guess the acidity level. You usually need more lemon juice and more sugar with lower acid jam mixtures. I recommend weighing your fruit, after it has been peeled, seeded and chopped. Then use 60% of that weight in sugar.
I also recommend using 1-ounce (2 tablespoons) of lemon juice for every 2-pounds of fruit.
Step by step directions
- Prep the fruit: Peel the thicker skinned fruits and discard any stems, seeds and pits. Cut into small chunks. If using very firm fruits like apples, cut into smaller pieces so they will cook and soften faster.
- Combine ingredients. Transfer chopped fruit to a large pot and add sugar, grated lemon zest and lemon juice. Stir to combine.
- Bring to boil. Bring fruit mixture to boil slowly, stirring often to prevent sticking. Reduce temperature so your mixture doesn’t boil over. Cook until thickened.
- Purée fruit. If you want a smoother jam, use a hand blender and blend everything in the pot.
- Store. If you are going to store in the refrigerator, cool until room temperature first then transfer to an airtight container. Or, if you are canning your jam, click here for directions on how to can using boiling water.
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Expert tips and recipe FAQs
The beauty of small batch jams is that you make a jar or two. I personally like to make refrigerator or freezer jams, jams that don’t need sterilization or hot water canning. When this is the case, I typically add less sugar.
The sugar and the acidity of your jam is what keeps the jam safe to eat, months later. Adding extra lemon juice (the acid) is my way of making sure the ph-balance is set for safe canning.
If you’re a jam lover like me, try my peach jam, sour cherry jam, fig jam or plum jam.
Yes! Brown sugar is simply a mix of granulated sugar and molasses. Brown sugar does have more moisture than white sugar and using it in jam, it will darken the color a bit. Overall, it will not affect the flavor.
Storing Instructions
CANNED: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZE: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
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Mixed Fruit Jam
Ingredients
- 2 lbs assorted fresh fruit
- 1.2 lbs granulated sugar
- 2 tablespoon lemon juice
- 1 lemon finely grated
Instructions
- Remove the peels from thicker skinned fruits like apples, peaches and nectarines. Discard any cores, seeds and pits.
- Chop the fruit into small chunks. For firmer fruits like apples, make the pieces smaller so they will cook and soften along with the softer fruits.
- Weigh the chopped fruit mixture then transfer to a large pot.
- For the sugar, use 60% of your chopped fruit weight and add it to the pot with the fruit along with the lemon juice and grated zest. Mix it all together.
- Over medium heat, bring the fruit mixture to boil slowly, stirring often to prevent sticking. Reduce temperature to medium-low if it is about to boil out of your pot.
- Cook until thickened, approximately 45 minutes. Use a potato masher to break down the fruit. If you want a smoother jam, use a hand blender and blend everything in the pot.
- Store in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
