Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

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(70 ratings)

Prep: 10 mins Cook: 50 mins

Easy

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:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments, questions and tips

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lucieflint
24th Aug, 2015
5.05
First time I've ever made jam and this was surprisingly easy! Used the glut of blackberries in our garden - delicious
MakeCakeBake
13th Aug, 2015
I used 750g of blackberries and 650g of sugar. I'd never made jam before! I would say the jam I made is a bit too sweet for my taste.Luckily no one else seems to mind! The blackberries were from a PYO place (£2!). Therefore the ones I picked were very ripe. Next time I will pick slightly less ripe ones in the hope that I get more blackberry tange to the jam and will also use less sugar. Did not burn - but I did gently stir twice. I also used a thick bottomed casserole dish so maybe this helps not to burn the blackberries and hold the heat so that it gets up to temperature quickly. Recipe was fine for me, just needs adapting to taste/fruit. Maybe not the best beginners reciepe because of this?
Fiddlydiddly
25th Sep, 2014
Disaster. My jam is burnt and tastes far too sugary. Not stirring definitely does not work with plums.
gillysanders
18th Sep, 2014
0.05
Used jam thermometer and new Maslin pan to attempt plum jam #epicfail Took ages to get to 105 degrees, and jam 'caught' on the pan, so it's quite brown and am unsure about the taste. I do question not stirring - feel that this caused the burning, but not am expert, and would be pleased to know the reasoning behind it.. Still had to use the cold saucer test to be sure, in addition to thermometer. Scrubbing at the pan......hope I can get it clean.
dianeedencroft
15th Sep, 2014
5.05
For me this recipe worked beautifully with plums. No burnt jam. I also used a sugar thermometer. It has been a while since I last made jam and this recipe restored my confidence.
gillysanders
23rd Oct, 2014
0.05
Would be interested in your method, given my recent disaster (see above). Thanks.
kerrymetcalfe
31st Aug, 2014
0.05
Unimpressed. Reached 105 degrees within 4 minutes but as the ambiguous instructions said 10-12 minutes for brambles I left it boiling and ended up with burnt jam. Have read the tips below about using cold crockery to test the jam so shall seek out a better instructed method for next time, assuming my pan is salvageable....
dianeedencroft
27th Aug, 2014
5.05
I made plum jam using this recipe and it was excellent. I used granulated sugar as this is what I had at the time. I also had a jam thermometer and took the pan off the heat when it reached 105 degrees - it was perfectly set. I always place two saucers in the fridge at the start ready to test the jam.
rosie'sspoon
21st Aug, 2014
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
19th Aug, 2014
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.

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