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

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Comments

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laurenroxanne's picture
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Great recipe! I made 1 jar of blackberry jam by using 225g of blackberries, 50g water, 225g of golden granulated sugar and 1.5 tbsp of lemon juice and my jam came out perfectly! Its sweetness is just right - will definitely use this recipe again.

helsmccann's picture
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Mine has turned out to be too thick, but then again I used jam sugar rather than the specified granulated. Will have a go again using the correct ingredients next time. Have to say, it does taste nice though even if it is too thick.

helsmccann's picture
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Am planning to have a go this afternoon at making this. Was thinking about doing a strawberry jam (with a 100g of raspberries). Can you use jam sugar rather than normal sugar?

notjilly's picture

Excellent recipe. Used it twice now, strawberries a couple of months ago and now plums. The trouble is we don't have home made jam for long. My family devour it.
Thanks. might try raspberries next.

needy4cache's picture
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Clear instructions, good that you're given timings for different fruits. My blackberry jam is setting as we speak and looks great (not runny like I've ended up with before!). I whizzed the fruit with a hand blender before it boiled so that it isn't too chunky to spread and I used jam sugar (contains pectin) so I didn't need to add pectin as I have done before. May try spiced plum jam around Christmas using this recipe to use for gifts!

eleven47's picture

I tried to make the jam with plums. As the recipe says - plums for 10 minutes - don't stir though - until the setting point of 105C is reached.

10 minutes passed and it was way below (although rapidly bubbling) the temperature suggested so i waited and waited and realised it was never going to reach it and took it of. I'm afraid all I had was burnt brown goo.

So I suppose as a novice I wanted to know is time more important than temperature?

I'm going to give it another go though as the tests I was doing throughout the process tasted great.

simosh's picture

The same thing happened to me, so before it got ruined completely i stirred it and took it off the stove. Even though the recommended temp wasn't reached, i got near enough and the jam turned out terrific. But it would help if someone could guide us in some way as to perhaps the vessel being used or the burner.

vikkiekaye's picture
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I am a total sweet jam novice! Made an excellent plum jam tonight.... Tasty, simple & have been put in several little lakeland jars for Christmas presents next week & managed to fill a standard size jam jar for ourselves...

Will be making scones this week for an afternoon tea treat!

Go for it. Set perfectly when cooled down. No problems at all!

sarahcouling's picture
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I made Blackberry jam and it turned out great.

bellasmum's picture
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Really easy recipe to follow. I added half a peeled, chopped bramley apple to help with setting. It is quite sweet, but very nice.

zuzzie's picture
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Had never made jam before and it turned out fab! I've made it a few times now, to rave reviews. I like it less sweet though, so dialed down the sugar a bit (only used about 750 gr).

zuzzie's picture
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Had never made jam before and it turned out fab! I've made it a few times now, to rave reviews. I like it less sweet though, so dialed down the sugar a bit (only used about 750 gr).

deborahc5's picture

We have just made blackberry jam to the same recipe and used the cold plate method, this is our first attempt at jam making and we are so thrilled it has set and this is so easy to make and tastes delicious.

dchirnside's picture
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I used the above recipe to make jam for the first time yeasterday (I used 400g of both blackberries and sugar). Given that it was my first time making jam I decided it best to follow the recipe and method to the letter. After 10 minutes of boiling, my jam smelt of burning so I took it off the heat, did the plate test as many have suggested and allowed the jam to settle before decanting. What I have been left with is a hard boiled sweet stuck to the jam jar I decanted it into :-( I don't think I'll be able to salvage this one. Maybe I can heat it and use in a crumble? Any suggestions??

tinatbennett's picture

First time 'jamming', made 1kg of damson jam (4 jars), i did use jam sugar though, and it set first time - perfect - very very dansomy jam - yum.

joanne-b's picture
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Made great plum jam first try :)

cowen84's picture
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i have helped my mum make jams on lots of occasions, but this was the first time 'flying solo'. made the blackberry jam with the wild blackberries i picked from my local park. really easy, really tasty and love that i still have chunks of blackberry in my jam - yummy!! oh, and i got 3 3/4 jars out of the recipe...1 was a really tall jar though :)

shirleyp's picture
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Made this yesterday with plums, added some lemon juice and it set beautfully - looks lovely too

lonewolf's picture
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This is such a simple recipe. I used 400grams of fruit (200g Blackberries and 200g Raspberries) and 300grams of sugar and followed the recipe (For Blackberries) exactly all the way and it filled one 360g jar perfectly. First time effort and it tastes lush! :)

I'm thinking of following this for something like Blackberry and Chilli (50g Jamaican Hot) or Plums/Peach and Chilli jam.

sbaileyhawke's picture

Made the plum jam and followed the recipie and it turned out really well. First jam attempt.

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