Angela's 'flexible' jam recipe

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• LouiseP

  10 December 2010

  LouiseP rated and commented on this recipe

  

  Having never made jam before (and I should imagine never again) I followed this recipe to the letter... I ended up with something that was a cross between jam and gooey bonfire toffee! I assume it ended up being overcooked. I suggest anyone following this watches very carefully (if indeed you know what to look for?!)

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• ILOVETOCOOK!

  17 December 2010

  ILOVETOCOOK! commented on this recipe

  can you eat it straight aster you've made it or does it have to mature like chutney.

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• bubbles4

  05 April 2011

  bubbles4 commented on this recipe

  Can I use frozen blackberries, would I have to leave out the water?

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• Mo Pen

  25 April 2011

  Mo Pen commented on this recipe

  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

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• minstrelmerrymaker

  12 May 2011

  minstrelmerrymaker commented on this recipe

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

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• Glyniskenny

  08 July 2011

  Glyniskenny commented on this recipe

  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!

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• newjamster

  29 July 2011

  newjamster rated and commented on this recipe

  

  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.

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• Hannah S

  30 July 2011

  Hannah S rated and commented on this recipe

  

  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!!

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• katckam

  04 August 2011

  katckam commented on this recipe

  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.

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• bopeep

  07 August 2011

  bopeep rated and commented on this recipe

  

  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.

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• Annie

  11 August 2011

  Annie rated and commented on this recipe

  

  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!

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• sianysbinder

  11 August 2011

  sianysbinder rated and commented on this recipe

  

  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!

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• Nicks

  15 August 2011

  Nicks rated and commented on this recipe

  

  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!

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• Eleanor

  17 August 2011

  Eleanor commented on this recipe

  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?

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• debbie

  18 August 2011

  debbie rated and commented on this recipe

  

  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.

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• philb

  22 August 2011

  philb rated and commented on this recipe

  

  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.

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• JnrBaker

  25 August 2011

  JnrBaker rated and commented on this recipe

  

  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!!!

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• sbaileyhawke

  26 August 2011

  sbaileyhawke commented on this recipe

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

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• LoneWolf

  29 August 2011

  LoneWolf rated and commented on this recipe

  

  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.

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• shirley p

  30 August 2011

  shirley p rated and commented on this recipe

  

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

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Ingredients

• 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
• 900g golden granulated sugar
• knob of butter

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Difficulty and servings

1.2 litres/4 jam jars

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Ingredients

• 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
• 900g golden granulated sugar
• knob of butter

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