Summer berry jam

Summer berry jam

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins Plus overnight soaking

Skill level

Easy

Servings

Makes roughly 2.2 litres, about 8 jam jars, easily halved

Indulge in some kitchen therapy this weekend, with a bubbling pot of fragrant, freshly picked fruit

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
44
protein
0g
carbs
12g
fat
0g
saturates
0g
fibre
0g
sugar
12g
salt
0g

Ingredients

  • 1.8kg mixed summer berries (I used hulled strawberries - large ones halved - raspberries, redcurrants, blackcurrants and a few early blackberries)
  • 1½ kg jam sugar (the one with added pectin)
  • juice and pips 1 lemon
  • finger-tip size knob of butter (optional)

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Method

  1. The night before you make your jam, layer the berries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
  2. Before you start, put a small saucer in the freezer. Tip the berries, scraping out all juices and any undissolved sugar, into a preserving pan, or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready so a preserving pan is really ideal). Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding to the pan, too (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
  3. Start the berries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once cool, push the jam with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in 2-3 minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  4. Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Recipe from Good Food magazine, August 2010

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Comments

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dianasparkler's picture
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Great! I was a first time jam maker and this was easy, foolproof - and most importantly delicious. Used Black currants, strawberries, blueberries and some pears I had to make up the weight in fruit.

IzzzyWizzzy's picture
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Have just made this jam with raspberries, blackcurrants, redcurrants and red gooseberries from the garden, and a few bought British strawberries - and it's fabulous! The jam gave off a wonderful, perfumed smell whilst it was cooking - almost as good as it tastes! I particularly liked the method of preparing the fruit with the sugar the night before: this means that you can plan 2 small jam-making sessions over 2 days rather than one long session. It also meant that the sugar dissolved pretty quickly, and it didn't take too long to reach setting point. I'll definitely try this method with other soft fruit jams. I'm already looking forward to making another batch (with the rest of my now-frozen fruit) when the wild blackberries are ripe. If you have the fruit available, make this jam - you won't regret it!

sllyst's picture

Made this today along with fudge, which made this recipe extremely easy! A bit tart still with blackberries and blackcurrants together but makes a nice change from over-sweet shop bought and so easy!

liLboss's picture

Wow, I loved this berry jam, I'd love making this and eat all day, hope i can make as delicious this.

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craftyliz's picture
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Very easy.I made it in half a batches as did not have enough raspberries ready at one time. have also made with mix of raspberries and blackberries.

craftmaven2005's picture

I find that jams are more successful if the fruit is dry before using it. It is amazing how much water fruits retain from washing. The jam is not done until enough water is cooked off, so it is best to get rid of excess water first. I find the best way to do that is to lay out paper towels in 3 layers and place the berries individually on the towlels. Leave them for about 10 minutes and you will be amazed at how much water came off of them. It sounds like an annoying step, but it will help with the final product.

jo_madzayo's picture
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Delicious jam, i just used blackberries and hasnt set properly but then i was very inpatient, think i may return a pot to the pan and try to get it to set a bit better. Still i have had it on my toast the past two mornings and tastes wonderful. Made 6 large jars but my jars quite large.

evey73's picture
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OOPS ! forgot to rate the recipe

evey73's picture
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Never made Jam before, but gave this recipe a go ! SUPER !I used frozen mixed berries as had some in freezer, Patience is required if using the saucer test method, but worth it,Gave pots to friends, all asking for more and even for the recipe ! Will make this again and again,

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