Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

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(70 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 (133)

ncsh556's picture

i did this with plums and it burnt too on the rapid b oil after adding the sugar. i have rescused what i can and will have to see if it tastes alright.
any tips on what i did wrong?

mother_ship's picture

Picked a load of blackberries this morning and used this recipe this afternoon, very pleased with the results! (I've never really got on with the freezer plate method so happy to have my sugar thermometer to take the guesswork out of it.) And the blackberry season has only just started, I'll be supplying the whole street with jam!

jose81's picture

A bit too sweet for our liking, and it didn't set properly. I couldn't really tell if it passed the freezer-plate test or not but it had been boiling for 25mins. Very tasty though as a compote with yoghurt, or a little on bread. I'll reduce the amount of sugar next time.

zetallgerman's picture

In Germany most people use special jam-sugar (with gelatine) to ensure the jam sets. I'm no fan of gelatine (and that type of sugar isn't available here) but found that it helps to add the juice of a lemon to your jam whilst it boils. The added pectin in the lemons makes it set better.
Oh, and also don't have a thermometer... the freezer-plate test works just fine for me every time.

bmorrison's picture

I made this jam with strawberries and it was excellent. I warmed the sugar in the oven for about six minutes before adding it to the strawberries. I also added jam setter to the strawberries and sugar.

bmorrison's picture

This jam is fabulous! The best I have ever made. The only changes I made were: I used one kilogram of plums and sugar, I cut the plums into quarters, and I warmed the sugar in the oven and added some jam setter to it. I probably should have added a little more water. I used the plate in the freezer method. I didn't get the same quantity of jam listed in the recipe.

sugaplums's picture

I have never made jam before+was always a little worried that I couldn't do it, but this recipe is absolutely amazing! I have made 3 lots of jam now ( plum x 1, raspberries x 2), ready for crimbo pressies and they have all tasted AMAZING! Thank you so so so so much. x

chloebalfour's picture

I am 6 years old and made this jam with my dad. It was fun to make. We used mixed fruit. It tastes good.

arferguson's picture

If you add apples to a jam recipe - is it cooking apples or dessert apples which you use?

smith_jc's picture

I had 2 kilos of plums (2,000g) and adjusted the recipe accordingly. Worked great, tastes great!! I have enough jam to last until next year! I also made 3 in small jars to give as gifts. Yummy stuff.

kmanganport's picture

Use this recipe, the jam turned out very tasty. It is a very easy recipe to follow.

juliawhetton's picture

A prize winner! I made the plum jam (left skins in) added a little ginger, thought it tasted pretty good and took first prize at a flower and produce show (embarrasing as an outsider and not from the village). Thank you GF once again!

kmanganport's picture

just got some plums from my sister susan will make the jam tomorrow looks a easy recipey

cgoodhead's picture

i cooked the plums with the skin on then sieved when fully cooked it made the jam a wonderful colour. it did not set after 10 mins of boiling so i gently boiled for another 10 mins it set perfect, and taste divine.

janerichardson's picture

My first attempt at jam making, having been given a huge bag of plums. Took 20 minutes boiling to set (cold plate method) otherwise fab and tastes gorgeous! Only made 3 x 1lb jars from recipe though, not 4 as stated. Maybe boiled so long it evaporated?

tellybwmbas's picture

To yetta...yes, that's a lovely combination and the apples help it set...well, that may be the answer to MY solution, a bit of tart apple!

tellybwmbas's picture

I had great success using blackberries with this jam today..lovely set. I find it a bit too sweet for my own personal taste..if I used less sugar and more lemon juice, would it affect the set too much?

yettae's picture

can I make blackberry and apple jam?

dtravers's picture

Forgot to rate - need to try with other fruit before giving it a full five stars.

dtravers's picture

Haven't made jam for a couple of years and as I have a lot of greengages at the mo (which I think are tastier than other plums) I used the plum quants and timings. It caught on the bottom a bit I think greengages may have more sugar that other varieties of plums so may reduce the sugar next time. It set beautifuly though and has that amazing honey sharp flavour that greengaes have. Yum!


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