I made my Opa's chunky homemade jam that only calls for 3 ingredients, and it's the perfect sweet treat to top off any breakfast

Maria NoyenJan 24, 2022, 18:22 IST

Turning the jam upside down is apparently a very important part to this recipe.Maria Noyen/Insider

My Opa, meaning grandfather in Dutch, has been making his own jam for years and it's pretty amazing.
His recipe for jam, which he says can also be called a "fruit spread," only has three ingredients.

My Opa, Dutch for grandpa, has been making his own jam for as long as I can remember.

Opa loves his jam.Maria Noyen/Insider

It's been a while since I've had the chance to visit my grandparents, so I decided to attempt to recreate Opa's jam for the first time by myself.

Pectin, frozen fruit, and cane sugar are all you need for this recipe.Maria Noyen/Insider

To make sure I had the right measurements for the recipe, I started by weighing the raw cane sugar.

I was just five grams off of the full pound of raw cane sugar.Maria Noyen/Insider

Up next was adding pectin and until this very moment, I'd never heard of it before.

I used one sachet of pectin.Maria Noyen/Insider

I was so curious about pectin I couldn't help giving it a try. Heads up, don't eat pectin by itself.

Pectin by itself is pretty gross.Maria Noyen/Insider

Next up was adding two pounds of frozen fruit, which I did bit by bit in order to let the sugary pectin mix get incorporated.

Partially add the fruit and keep mixing so the cane sugar gets incorporatedMaria Noyen/Insider

My Opa said the mixing process would take three minutes. I don't know how he's doing it because it took me around 10 minutes to get it looking somewhat ready to be jarred.

Opa said to just "cruise" the fruit slightly — I took that to mean either "crush" or "bruise."Maria Noyen/Insider

My Opa said the mixing process would take three minutes. I don't know how he's doing it because it took me around 10 minutes to get it looking somewhat ready to be jarred.

Once I felt the jam was sufficiently mixed, I added it to my jars and scooped up sugary liquid remnants from the bottom of the bowl.

The recipe made enough jam for a large jar and a small jar.Maria Noyen/Insider

The final step before your jam is ready to be refrigerated and tasted is letting it sit upside down for a few hours. Opa said this helps keep the large chunks of fruit from sinking to the bottom.

Next up is to leave the jars upside down for a few hours.Maria Noyen/Insider

The final step before your jam is ready to be refrigerated and tasted is letting it sit upside down for a few hours. Opa said this helps keep the large chunks of fruit from sinking to the bottom.

After my timer went off two hours later, I put my jam in the fridge and came to check on it the next morning at around 8 a.m. for breakfast.

The best part of the jam for me is the delicious chunks of fruit.Maria Noyen/Insider

Breakfast was such a treat, and it definitely made me respect my Opa's hobby of jam-making.

Breakfast this morning was a little sweeter.Maria Noyen/Insider

I made my mom's vegan eggplant curry, or baingan bharta, that only uses 3 ingredients and spices you probably have in your kitchen

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I made my Opa's chunky homemade jam that only calls for 3 ingredients, and it's the perfect sweet treat to top off any breakfast

My Opa, Dutch for grandpa, has been making his own jam for as long as I can remember.

It's been a while since I've had the chance to visit my grandparents, so I decided to attempt to recreate Opa's jam for the first time by myself.

To make sure I had the right measurements for the recipe, I started by weighing the raw cane sugar.

Up next was adding pectin and until this very moment, I'd never heard of it before.

I was so curious about pectin I couldn't help giving it a try. Heads up, don't eat pectin by itself.

Next up was adding two pounds of frozen fruit, which I did bit by bit in order to let the sugary pectin mix get incorporated.

My Opa said the mixing process would take three minutes. I don't know how he's doing it because it took me around 10 minutes to get it looking somewhat ready to be jarred.

Once I felt the jam was sufficiently mixed, I added it to my jars and scooped up sugary liquid remnants from the bottom of the bowl.

The final step before your jam is ready to be refrigerated and tasted is letting it sit upside down for a few hours. Opa said this helps keep the large chunks of fruit from sinking to the bottom.

After my timer went off two hours later, I put my jam in the fridge and came to check on it the next morning at around 8 a.m. for breakfast.

Breakfast was such a treat, and it definitely made me respect my Opa's hobby of jam-making.