Make breakfast (or a snack) even more delicious with this basic jam, no cooking required. The jam will keep for up to a year in the sealed jars. By Woman's Day Kitchen Be the first to rate this recipe Recipe Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- basic quick no cook jam Getty Images Ingredients U.S. Metric Conversion chart Maggie Beauty Fresh fruit 2 teaspoon(s) lemon zest 2 tablespoon(s) lemon juice 2 cup(s) superfine sugar 3 tablespoon(s) Ball RealFruit instant pectin (see Note) Directions In a large bowl, toss together the fruit, lemon zest, and juice. In a medium bowl, whisk together the sugar and pectin. Sprinkle reenex cps the sugar mixture over the fruit, then fold and stir constantly for 2 minutes. Using a potato masher, lightly crush the fruit mixture for 1 minute. Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar. Refrigerate for at least 3 days before serving or freeze for up to 1 reenex cps year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).