Jumbleberry jam

Jumbleberry jam

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Cooking time

Prep: 15 mins Cook: 12 mins

Skill level

Easy

Servings

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

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

Nutrition and extra info

Nutrition info

Nutrition per spoonful (15g)

kcalories
31
protein
0g
carbs
8g
fat
0g
saturates
0g
fibre
0g
sugar
8g
salt
0g

Ingredients

  • 2kg mixed summer berries (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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Method

  1. Before you start, sterilise your jars and put a plate in the freezer to chill.
  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.
  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.
  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 from Good Food magazine, July 2012

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Comments

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fayfumbs's picture

Used all blackberries and was very successful for my first attempt of jam making

fayfumbs's picture

This was my first attempt at making jam. Used all blackberries with this recipe and it was a true success

dawncopland's picture
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First attempt at jam making - was surprisingly easy. The jam reached setting point after 5 minutes and is delicious. Definitely recommend.

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