Name: Jumbleberry jam
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes approx 4kg/9lb (8-9 jars)
Cuisine: British
Ingredients: 2kg mixed summer berry (we used 1kg halved strawberries, 500g blackberries and 500g mixed currants); juice 2 lemons; 2 x 1kg packs jam sugar with pectin

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Jumbleberry jam

Jumbleberry jam

Sara Buenfeld

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Makes approx 4kg/9lb (8-9 jars)

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 4.8 out of 5.4 ratingsRate

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If you have berries that need using up, boil them down into jars of preserve in mere minutes

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Ingredients

Nutrition

Units:

MetricUS

2kg mixed summer berry

(we used 1kg halved strawberries, 500g blackberries and 500g mixed currants)
juice 2 lemons
2 x 1kg packs jam sugar

with pectin

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Nutrition: per spoonful (15g)

kcal31
fat0g
saturates0g
carbs8g
sugars8g
fibre0g
protein0g
salt0g

low

Method

step 1

Before you start, sterilise your jars and put a plate in the freezer to chill.
step 2

Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
step 3

Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn’t, boil for 2 mins more, then test again and, if necessary, keep repeating until it’s ready.
step 4

The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.

RECIPE TIPS

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Recipe from Good Food magazine, July 2012

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A star rating of 4.8 out of 5.4 ratings

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