Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(56 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

Made great plum jam first try :)

cowen84's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

lonewolf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

chef1697's picture
  • 1
  • 2
  • 3
  • 4
  • 5

me and a friend made the blackberry version two days ago but did 600g of berries and 550g of sugar and added lemon zest. best jam ive tasted in a very long time and will be making more very soon especially as where i live blackberry bushes are every where and with some very tasty fruits too!!!

philb82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had a big bag of plums off a friend's tree. never made jam before and using this recipe i ended up with a really tasty jam.

daisydoo40's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have just made this today with brambles picked last night. I followed advice on here and added a chopped apple and squeezed in juice of 2 lemons and one of the lemon skins I boiled with the jam.

Its delicious and reached set after 30mins. It made 4 jars jam. I will definately make this again, however will reduce the sugar content slightly, as with other ratings on here I have found it slightly too sweet.

eleanor210's picture

Been boiling plums for about 30mins and still not reached setting point. Added some lemon juice in desperation about 15 mins ago but still not set - any ideas?

lianeg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used the recipe to make plum jam - did as others suggested and added 1 and a half tbs lemon juice to the 900g plums. Left the skins on as I prefer it like that and used Victoria Plums. Did have a thermometer so that helped. Made the most delicious plum jam - slightly tart but that's how I prefer it. This recipe gave me 4 jam jars full. Has set perfectly and the kids love it too! May just put the heat slightly lower when boiling next time; as it was just starting to catch towards the end of thye cooking time.

Also made a mixture of raspberry and blackberry - again added some lemon juice. This jam also worked out well but very sweet - maybe a bit too sweet for me!

First time I have ever made jam and I am so pleased with the results!

sianlennon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Similar to others, I made this as a kindly neighbour turned up with a huge bag of plums. Made about 4lbs but I scorched the bottom of the pan whilst boiling it (the first time I tested it - cold plate method - it was still a little runny) so the jam's a little darker than when others have given me homemade plum jam. Still tastes nice though!

batmanneliese's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great - QUICK- recipe ^_^ I made mine with fresh raspberries and threw in a few frozen blueberries and it worked wonderfully. Used less sugar than the recipe stated -400g for 600g of fruit, and it was still a little too sweet.

This recipe also let me know that I need a better quality pan with a thicker bottom- mine burnt when I left it to simmer!

bobakescakes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

First time I ever made this and I too ended up with a disgusting burnt bonfire rock of blackberries in a jar. Totally inedible. I did another batch today and only did the 'rapid boil' for three minutes and then did the plate test every minute or so, didn't boil on a full boil either, think the way the recipe is written encourages you to heat it too much for too long! A boil is needed, but not on the largest hob or for as long as stated, my advice is test every minute after three rapid minutes boiling and you can't go wrong! My blackberries took about 7 minutes once I had added the sugar. Made three full jam jars.

katckam's picture

Brilliant - first time ever made jam, given bag of plums and at a loss what to do and hate wasting anything. After a bit of research, read that adding a few apples helps jam set and I didn't have enough plums anyway. End weight was 600g and I used 400g sugar. Used the plate test as described above and also used a meat thermometer, though it only goes up to 95 degrees, waited till it was off the scale. Didn't think it had set but once in fridge was absolutely fine and its delicious. Filled a big mayo jar and a smaller sundried tomato jar. Did burn bottom of pan but its cleaned out fine.

hannahspruijt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to follow with good results. I've just tried making jam for the first time (with small yellow plums) and wish I'd trusted my sugar thermometer...when it got to the right temperature I took too long to 'double-check' by getting my plate out of the freezer and trying it on that too. It took a while to set on the plate, by which time it started to catch on the bottom of the pan. I took it straight off the heat, and have tried not to stir it too much; looks and tastes ok apart from a few darker bits. Next time I will definitely rely on my thermometer!!

falundafahao's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe which I slightly adapted, I made plum jam using 20% less sugar (jam sugar) 1 1/2 tbsp of lemon juice and a 2 cm cube of root ginger shredded. Used a thermometer and stainless steel pan. Came out superb! Many thanks.

glyniskenny62's picture

I have made this Jam as strawberry Jam which was lovely but a bit runny despite extra boiling time... next time i tried it I put juice of half a lemon in and left a whole apple in the pan while cooking to see if it helped the setting of the jam... whoppee! it worked.
I have also made a mixed fruit with blackberries, raspberries and strawberries which was equally as sucessful.. thanks!

minstrelmerymaker's picture

Brilliant recipe....I used Blackberries, perfectly set. will definitely be trying the other fruits, very handy having one recipe for several fruits

mpenhaligon's picture

Made this recipe wutg some frozen rhubarb that needed using up together with some stawberries that were on special offer. Absolutely delicious and not very expensive to make. The only problem is now the whole family want a pot!
Katie to clean your pan boil some water and bicarb of soda in it and the burnt bits should lift off easily

Pages

Questions

Tips