Jam It Up! Delicious Fruits You Didn’t Know Could Become Jam

The Sweet Art of Jam Making

Jam has been part of human cuisine for centuries, transforming fresh fruits into sweet, spreadable goodness. While strawberry and blueberry jam often steal the spotlight, the world of jam is far richer than most people realize. Almost any fruit that contains natural pectin and sugar can be transformed into jam — sometimes with a little help from added pectin or citrus juice. The variety of flavors is endless, and experimenting can lead to some delicious discoveries.

Below are some fruits that can make surprisingly amazing jams, along with why they work so well.

Strawberry — Classic, bright and familiar. Strawberry jam is sweet with a pleasant tartness and a smooth, slightly pulpy texture. Strawberries are lower in pectin, so many cooks use a bit of lemon juice or commercial pectin to help it set. Try adding a splash of aged balsamic or a vanilla pod for a grown-up twist. Tip: hull and slightly crush the berries before cooking so the jam keeps some lovely fruit texture.

Blueberry — Deep-coloured, mellow and jammy. Blueberries give a rich purple-blue jam that’s sweet with light tannic notes; they’re often prized for their beautiful hue. Blueberries are also fairly forgiving in cooking — they break down nicely — but adding a little lemon zest brightens the flavour. Great on ricotta toast or stirred into yogurt. Tip: cook gently to keep that glossy, jewel-like appearance.

Raspberry — Bright, tangy and aromatic. Raspberry jam is intensely flavored and lively on the tongue; the seeds add crunch and visual character. Raspberries are low in pectin, so many recipes use added pectin or blend in some apple to help set. Pair with dark chocolate or use as a tart filling. Tip: if you prefer no seeds, press the cooked raspberries through a sieve for a smooth conserve.

Blackberry — Deep, earthy and luxurious. Blackberry jam leans into darker fruit notes and can taste almost wine-like when made from ripe berries. They can be slightly more pectin-rich than raspberries, but many cooks still add lemon juice or pectin for a firm set. Try combining blackberries with a splash of plum wine or a pinch of cinnamon for depth. Tip: balance its earthiness with a little acid (lemon) to keep flavors bright.

Peach — Sunny, fragrant and soft. Peach jam captures summer with floral aromas and a silky texture; because peaches are relatively low in pectin, lemon juice or pectin helps achieve a good set. Peaches love warm spices — cinnamon, ginger or a touch of cardamom all work beautifully. Tip: leave small chunks for a rustic feel, or crush fully for a smooth spread.

Apricot — Sweet-tart and aromatic. Apricot jam is velvety with a bright tang that feels light and elegant. Apricots set well if slightly underripe (they have more pectin than very ripe fruit), or you can add a little apple or lemon to help. Apricot jam is a classic glaze for pastries and pairs wonderfully with almonds. Tip: poach apricots briefly before cooking to keep their colour vivid.

Plum — Bold, colorful and versatile. Plums make jams ranging from golden to deep purple, with flavors from sweet to tart depending on variety. Many plums have moderate pectin and make a jam with great body; spicing with star anise, ginger, or a splash of citrus lifts the profile. Use as a condiment for roasted meats or as a dessert filling. Tip: taste as you cook — plums can turn sweeter as their sugars concentrate.

Apple — Mild, fragrant and pectin-friendly. Apple jam (or apple butter) is naturally high in pectin, which makes it an excellent base to help other fruits set when mixed. The flavour is warm and comforting, especially with cinnamon or nutmeg. Apple jam pairs perfectly with cheese and morning toast. Tip: cook apples long and slow for a smooth, caramelized apple butter texture.

Pear — Subtle, floral and elegant. Pear jam is gently sweet with a refined aroma; it’s more delicate than apple and works well with vanilla, ginger, or a splash of white wine. Pears have moderate pectin, but very juicy pears may need extra acid or pectin for a firmer set. Try pairing pear jam with soft cheeses for a sophisticated snack. Tip: choose pears that are just ripe but not mushy for best texture.

Cherry — Juicy, rich and jewel-bright. Cherry jam can be sweet (from sweet cherries) or tart and tangy (from sour cherries), both producing luxurious spreads. Pectin levels vary, so many cherry jams use added lemon juice or pectin. Almond extract or a few crushed almond kernels echo the cherry’s natural almond-like notes. Tip: pit cherries carefully (or use a cherry pitter) to save time and prevent bitterness.

Mango — Tropical, lush and intensely sweet. Mango jam is sunny and fragrant — like summer in a jar. Mangoes are low in pectin, so recipes typically add lemon or lime juice and sometimes pectin to set. Mango jams work brilliantly with chili flakes or lime zest for a sweet-and-spicy chutney-style spread. Tip: use slightly underripe mangoes for better structure, and don’t overcook or you’ll lose that fresh mango aroma.

Pineapple — Bright, tangy and refreshing. Pineapple jam has a lively acidity and tropical perfume; pieces can be left chunky or cooked until silky. Pineapple is low in pectin, so lemon juice or pectin helps the set. Pineapple plus coconut is a classic tropical duo for toast or pastries. Tip: if using very ripe pineapple, reduce added sugar slightly to keep it balanced.

Kiwi — Tart, green and visually playful. Kiwi jam offers a tangy, slightly floral taste with tiny black seeds that add texture and a striking green colour. Because kiwi is low in pectin, it’s often blended with apple or strawberries (or pectin) to achieve a good set. Kiwi pairs surprisingly well with ginger or lime. Tip: peel carefully and consider blending with another fruit for a firmer conserve.

Fig — Rich, honeyed and textured. Fig jam is dense, naturally sweet and full of tiny edible seeds that give it a delightful chew. Figs have reasonable pectin when slightly underripe, but many recipes add a little lemon juice to balance sweetness and help set. Fig jam is famous alongside cheeses and charcuterie — a gourmet staple. Tip: simmer gently to concentrate the flavors without losing the fig’s delicate fragrance.

Citrus (Orange/Lemon/Lime Marmalade) — Tangy, zesty and complex. Marmalades use whole citrus segments and peel, giving a pleasantly bitter, aromatic finish that sets into a firm, marmalade-style spread because citrus peels and membranes are high in natural pectin. Marmalade is perfect on toast and also makes an impressive glaze for roast meats. Tip: blanch peels to soften bitterness if you prefer a milder marmalade.

Quick general tips to finish: most jam recipes use about equal weights of fruit and sugar (adjust to taste), and a squeeze of lemon keeps flavours bright and helps gelling. Sterilize jars well and test the set by chilling a spoonful on a plate — if it wrinkles when pushed, it’s set.

Why Try Uncommon Fruits for Jam?

Exploring beyond the usual berries opens up a world of flavors. Mango jam can transport you to tropical beaches, while fig jam can make a cheese platter feel like a gourmet experience. Different fruits also vary in pectin content, sweetness, and acidity, meaning each jam has its own unique personality.

The beauty of jam-making lies in its versatility — and the fact that it can turn seasonal fruits into year-round delights. With a little creativity, your pantry can be filled with jars of sunshine, ready to brighten any meal.

If you’re ready to expand your jam horizons, pick a fruit you’ve never tried before and turn it into your next delicious creation. You might just discover your new favorite spread.