Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

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(62 ratings)

Prep: 10 mins Cook: 50 mins


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
  • 900g golden granulated sugar
  • knob of butter



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


  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 (128)

mariat01's picture

Hi, yes you can. Buy some pectin (the stuff that makes jam set), either powder or liquid. Re-boil you jam and add the pectin as per its instructions. Test for set by either a jam thermometer, or by the cold plate in the freezer method (put a drop of the jam onto a plate which has been cooled in the freezer for a while, wait for a few seconds for it to cool, then push it with your finger. If it wrinkles, it's ready). Pot up into freshly sterillised jars. Blackberries and strawberries are naturally low in pectin, which is why they need it added to help the jam set. Commercial pectin is made from apples I believe.

annbishop's picture

I have made the Plum and also Blackberry using this recipe both were wonderful and I have orders for more from my neighbours and family xx perfect recipe, followed to the letter but on this times batch of Plum I am adding Vanilla essence.......I will keep you posted !!

tedkeen's picture

Lovely! I made the strawberry jam but I used jam sugar and I only needed to boil it for 12 minutes before it reached setting point. This meant that it made 1.5 litres of jam. I intend to make lots more using other fruits as well.

ypsilon's picture


does anybody have a recipe for raspberry jam with less sugar?
I would like 2 or 3 parts of fruit to 1 part of sugar... ?????????????

olgaowen's picture

Hi julie1542, I just did it too- different recipe, mind, but plums and lemons are main ingredients. I am going to get the jam warmed, add some water, bring to boil and re-pot.
Mrshawes I make quite a bit of jam and use frozen fruit very often. The only problem you may have is that the jam won't set- this can be easily remedied by adding lemon juice (add juice of one lemon, boil for 2-5 mins, check for set again, add more if necessary) Hope this helps

julie1542's picture

Well I am sure you would all love to see my plum jam. It is set solid in the jar and I can't even spoon it out.

I would like to say that I followed the recipe although I do confess to not measuring the sugar as I have no scales at present and so I took a 1 kg bag of preserving sugar and used 9 tenths of it. My maths can be a bit dodgy but I think this is reasonable as an estimate! I did also use lemon juice which I misread as you are not meant to put lemon juice in plum jam. The only other thing I can think of is I boiled it for too long at the end when I added the sugar!

I want to try again so any advice would be greatly appreciated!

janemarchant's picture

I tried this recipe last night, followed the method to the letter for plums. I was a bit worried that the jam was too runny but I have just tried some on toast...yummy!

laurahudson84's picture

I'm hoping to make this jam at the weekend, does anyone know if you can use frozen fruit?

paulabriscoe's picture

First time jam maker, managed to mess up first steps, adding sugar to fruit at the beginning, should read twice do once! , I realised and separated it back out, boiled the fruit, and away I went, following the steps to the letter.

I did the thermometer and the saucer in the freezer :-) both gave expected results. Blackberry jam tastes delicious. I used 700 g of fruit to 600 g sugar. Now to the shops to buy bread. Excellent recipe. And thanks all for your helpful comments, gave me the confidence to try making jam.

louise-j-u's picture

Love this recipe. Amazing with blackberries (legs still covered in scratches from picking them though!!). Tastes very luxurious and special. The best jam I've ever tasted (even though I say so myself)

reub123's picture

louise-j-u : 20th. Sept, 2012. Getting scratched up picking blackberries: For 20 years I've grown 'Merton Thornless' blackberries on my allotment and in my back garden. No scratches ! Always a good crop, this year a bumper one - from the canes I bought 20 years ago ! For first time am going to try making jam, using this recipe.

strongmansj's picture

This is just THE BEST recipe for jam ever. I've made strawberry, gooseberry and now making blackberry this year. I find 2/3 sugar to the fruit gives me just the right amount of sweetness. As I type it's bubbling and smelling lovely, so might have to go back out this afternoon and pick some more blackberries! As an aside, whilst picking them yesterday with my grandchildren a girl of about 10 walked past and asked her mum "can you really eat them?" - such a shame that kids today don't know where their food comes from.

chrissie1972's picture

First time jam maker - brilliant recipe! If I can do it - anyone can!!

laurenroxanne's picture

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

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

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

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.


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