New to jam? Start with how to make jam, step by step.
Jam-making has a reputation for needing a cupboard full of gear. It does not. Here is the honest list: the things you truly need, and the few extras that make the afternoon easier. Most of it is already in your kitchen.
What you actually need
- A wide, heavy-bottomed pan. Width lets water evaporate fast so the jam sets sooner; a heavy base stops the fruit from scorching. Stainless steel is perfect. Copper is traditional but not required.
- Glass jars with good lids. Warm, clean jars that seal reliably. Our Jam Jars use an 82mm twist lid made for exactly this, and they are reusable for years. Match the size to your batch with the jar selection guide.
- A long-handled spoon and a ladle. For stirring hot fruit and filling jars without burns.
- A clean towel. For wiping rims before you seal, and for resting inverted jars.
Nice to have
- A jam or candy thermometer. The most useful upgrade by far. A true set happens around 220°F / 104°C at sea level, and a thermometer takes the guesswork out. See why jam does not set for what that number is doing.
- A wide-mouth funnel. Keeps the rims clean, which means better seals and less mess.
- A small plate in the freezer. The classic wrinkle test for set, if you would rather not use a thermometer.
That is the whole kit. If you would rather buy it as one set, our jar kits and bundles pair the right jars and closures together so you are not guessing.
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