Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

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(50 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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ajhiggins's picture
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i have just tryed this receipe with plums and i didnt skin them its all about how u want your jam and i am waiting for it to set but i used the plate in the freezer test ( this is putting a plate in the freezer till very cold and when u want to test the setting temp u take plate out of freezer and take a small spoonful of cooked jam and place on the plate if it is still runny and doesnt set then its not ready if it sets like normal jam is in a jar then its ready) my kids tryed the spoonful that went on the plate and they loved it so i really hope it sets so they can enjoy it on there toast tomorrow morning.

littlecooks's picture

I made raspberry jam, but with 600g of fruit & equal amounts of sugar. Having never made jam before I did feel a little out of my comfort zone - but it was OK, perfect example of a nice simple recipe for any first time preserver! I did worry that the jam wasn't set enough - but I needn't worry it was fine. It tastes really nice on homemade bread - now I'm off to make some scones. x

littlecooks's picture

I don't have a thermometer - what is the 'plate in the freezer' check?

heheyman's picture

do you have tor emove the skins from the plums? if so when?

kfenton01's picture
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Well, I dont know what I did wrong as I followed the instructions, however, I ended up with burnt strawberry toffee, that 2 days later the residue is still burnt to the pan that is soaking away in the kitchen. Can anyone shed any light as to what I did? Boiled it too hard or something? Not sure but would like to find out as living where we do there are quite often gluts from peoples gardens and I really want to make use of the produce.

jb5370's picture
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What a great help it is to have all the quantities for the various jams all in one place. I made the strawberry jam and it is fabulous. Very easy. I don't have a sugar thermometer so did the plate in the freezer test to check for a set.

jenancookie's picture
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I made the raspberry jam to this recipe but with less sugar. It was quick, easy and delicious.

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