Jumbleberry jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes approx 4kg/9lb (8-9 jars)
Skip to ingredients
Showing items 1 to 3 of 6
- 2kg mixed summer berry(we used 1kg halved strawberries, 500g blackberries and 500g mixed currants)
- juice 2 lemons
- 2 x 1kg packs jam sugarwith pectin
Nutrition: per spoonful (15g)
- kcal31
- fat0g
- saturates0g
- carbs8g
- sugars8g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Before you start, sterilise your jars and put a plate in the freezer to chill.
step 2
Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
step 3
Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn’t, boil for 2 mins more, then test again and, if necessary, keep repeating until it’s ready.
step 4
The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.
