A guide for Making Jam From Juice

This guide for making jam from the juice will go over the basics of how to turn that delicious juice- whether store-bought or not into jam! You will simply need pectin and sugar, or otherwise if you can’t find any pectin powder simply use jam sugar!

I tend to use around 2 tsp to 3 tsp of pectin powder for jam per litre of jam produced. With around 150g of sugar to 250g of sugar added per litre of jam. This all depends on how much sugar is inside the juice. You will need to use more sugar if there’s not much in the juice due to the pectin needing to bind with it. I also use a bit of lemon juice added- though if you’re making a jam with orange or any citrus fruit this step can simply be skipped.

List of Jams Made on This Blog From Juice

Apple and Mango Jam. We used Lidl’s (this brand will appear a lot on this blog since it’s cheap!) Naturis brand of juice since it’s got enough sugar and it tastes great! I wondered what it would taste like as a jam- so we put it to the test. Using around 3 tsp’s of pectin and around 200 grams of sugar in this recipe; it turned out to be a delight! It produced around two mason jar fulls of jam which can be used for a while.

Blue Boost Jam. We used the same brand again for this one, make sure to use two bottles to make sure that you’re able to make a jar of jam from it. It’s got more flavour complexity and as well as that it has added vitamins!

Making Jam From Juice Recipe

You can explore our other posts above if you want to create personalised jams from different juice brands (mostly UK brands here, sorry!). I will also review the jams above so you know whether it’s good or not. Other than that- if you want to turn the juice into a jam here’s the recipe! Enjoy!:

Jam from Juice!

Josh N.
Cook Time 30 mins
Total Time 30 mins
Course Ingredient
Cuisine British


  • ANY AMOUNT mason jars


  • 2-3 tsp pectin per liter of jam
  • 1 L juice
  • 150-250 grams sugar per liter of jam. Sugar content variable on how much sugar is already in the juice.
  • 1 tsp lemon juice optional if needed


  • Add the juice to the pot; then add the pectin. Whisk thoroughly then add the sugar. Heat onto medium-high. Put a bowl into the freezer to test the jam later.
  • Wash your mason jars and sterilize them along with the lids.
  • After ten minutes of the pectin and juice heating up and combining – set heat to high and continuously stir slowly for around 20 more minutes. Add your lemon juice as well if needed.
    Take a spoonful of the jam out then put it in the bowl. If it goes jelly-like after around a minute then the jam has a good consistency; if not then either add more sugar and pectin or reduce the jam.
  • Once finished take the jam and pour it into the mason jars. Leave to cool then put in the fridge.
Keyword jam, juice

Other Jams that we made!

If making jam from juice isn’t your thing- then we have an array of different jams that we have made on this blog!

  • section coming soon!