Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

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(52 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

1.2 litres/4 jam jars

Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
  • 900g golden granulated sugar
  • knob of butter

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Method

  1. Put the fruit into a preserving pan or large heavy-based saucepan. For blackberries, add 50ml of water and 1½ tbsp of lemon juice; for plums (halved and stoned), use 150ml of water; for strawberries, add 3 tbsp of lemon juice (no water); and for raspberries, add nothing. Bring to the boil.
  2. Lower the heat. For blackberries, simmer for 15 minutes; for plums, simmer for 30-40 minutes; for raspberries, simmer for 2 minutes; for strawberries, simmer for 5 minutes. The fruit should be soft.
  3. Tip in the sugar, stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil blackberries for 10-12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20-25 minutes - don’t stir though – until the setting point of 105C is reached.
  4. Remove from the heat, skim off any excess scum, then stir a knob of butter across the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle. Pour into sterilised jars, label and seal.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

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Comments

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rosie'sspoon's picture

Made jam for the first time using this recipe. I used caster as that's what I had in and so its quite sweet though still lovely.

A tip to clean pans is to fill with water and bring to the boil stirring away any stuck on jam, this will dissolve the sugar and should work for burnt pans too!! Through away the water then wash as normal.

also I used the cold plate tip which worked well :)

mammafin's picture

Made blackberry jam for the first time using this recipe. The first batch I used the granulated golden sugar and in the second used white granulated . No real difference so go for the cheaper one. This recipe is so simple, I would definately recommend investing in a jam thermometer. I took the jam off the heat at 105c and both batches were perfect.

kisskisscakes's picture

I've used this recipe twice now with great success. I used mostly jam sugar with pectin this time as I was using overripe blackberries. The set was perfect - I took the pan off the heat at 105c but also did the saucer test. I did stir the pan once during boiling, very briefly. Last year I used regular sugar and did have to boil it a bit longer to get a good set; again that was with very ripe blackberries.

sugreen's picture

Made plum jam for the first time and this recipe proved an absolute success. It was a full rolling boil for about 20 mins rather than 10 mins, because it took that long for it to reach 105c. I didn't think it would set, but eventually it did. Perfect. P.S, I did stir it, however, which probably explains why it took so long to set, but I remember last year making some marrow and ginger jam and ended up burning the lot.

keelz2010's picture
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I made mine in the slow cooker, and only added a third of the water and used golden cane sugar. I mixed it all in together and set the slow cooker on low but it was still very runny after a few hours. I took the temperature from low to high and left the lid off, which did the trick. I added a little lemon zest instead of lemon juice, and one pureed apple.

I stirred mine regularly after reading comments of burnt pans, and it seems fine!

email4halls's picture
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Not quite sure what went wrong, followed the recipe but ended up with burnt jam and a pan which I might never get clean :( Avoid!

email4halls's picture
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Followed this recipe using plums, didn't stir it as directed and ended up with a pan of burnt jam. Not sure I'll ever get my pan clean :( Avoid !

strongmansj's picture
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I have never had a failure since I invested in a thermometer - takes all the guesswork out of the setting point. I seem to have a glut of strawberries this year, so lots of jam made. I use 750g sugar to 900g chopped strawberries. Whilst you're on that well known online shopping site buying your thermometer, invest in a metal funnel, no more ouch when filling the jars. Now waiting for the gooseberries to ripen to make even more jam :-)

Hannah12350's picture

Rubbish Rubbish Rubbish, never use this recipe, did not stir strawberry jam mix as requested and by the end was left with a burnt jam. This was a complete waste of my time, money and ingredients. NEVER USE THIS RECIPE UNLESS YOU WANT AN UNCLEAN-ABLE STICKY MESS LEFT IN THE BOTTOM OF YOUR PAN! Questions??? How do you clean a maslin pan with burnt jam on the bottom?????

jeanieh's picture

I use this recipe all of the time when I make jam (whether it's raspberry, strawberry, plum or a mixed berry). I only use half of the sugar though as I find it too sweet and I don't like my jam to be too sweet; I like to taste the berries/fruit more instead.

wolfiebell's picture

I made the raspberry version but found it was too sweet so added lemon juice at the end. It is still slightly too sweet though. I will try it again as it is so easy but will use 2/3rds the sugar.

tanyarhodes's picture

Tried the strawberry jam for a first attempt but over did it! The tip with a cold plate in the freezer, just put a thin layer on the plate and leave it a good few seconds first! (this is where I think i went wrong) Fairly sure ill get it next time.

mammafin's picture

It is worth investing in a jam thermometer . However if you use the cold plate tip, make sure to take the pan off the heat whilst testing as the temperature can rise past the setting point very quickly - hence burnt jam and pan . good Luck next time

weldonblue's picture

I made this recipe with plums, although tasted delicious it was very runny. Maybe need to add gelatine?

ilady192's picture

Having a nightmare with this, first time around the jam burnt. Second time the jam is not set and too sweet, but I did just use granulated sugar not golden as stated. The jam tastes too sweet. Not sure whether to throw out and give up or reheat the jam to further boiling point? Any tips please??!

amains's picture

My first time making jam and what a surprising success! I made BlackBerry jam, used a stock pot, normal caster sugar (600g to 900g fruit) and made sure I followed the instructions to a tee. I filled 3 Bon Maman jars to the top. It is delicious and set perfectly. I'm going to invest in a jam thermometer and try more flavours.

hbrog's picture

DISAPPOINTING! I made the plum one and it's so runny. Did anyone get theirs to set without jam sugar? Wish I'd used this as I have some. Also, it burnt really badly and has wrecked my jam pan. Am sure I stirred in and dissolved the sugar before bringing to a boil but no idea how this happened. What a waste of time. It's all vaguely flavoured with burnt sugar. :(

clive_diamond's picture

you can check if the jam is ready by putting a small drop on to a cold plate and it should be firm and rubbery, if not carry on the cooking until you get a nice jelly texture on the plate.

Jod880's picture

Did you weigh the fruit after you'd stoned and halved it? It makes a massive difference. You also need to stew the plums for a long time before adding the sugar. Just suggestions. Don't give up, there is nothing better than home made plum jam!

JoeyMorlando's picture

Great recipe. Clear and easy to follow. I made plum jam and it is delicious. I used 1kg of plums and 1kg of jam sugar and it made 4 jars (Bonne Maman size) Remember to weigh plums after you have chopped and stoned them (I nearly didn't!)

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