Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

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(72 ratings)

Prep: 10 mins Cook: 50 mins


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
  • 900g golden granulated sugar
  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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Comments, questions and tips

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19th Aug, 2014
Made blackberry jam for the first time using this recipe. The first batch I used the granulated golden sugar and in the second used white granulated . No real difference so go for the cheaper one. This recipe is so simple, I would definately recommend investing in a jam thermometer. I took the jam off the heat at 105c and both batches were perfect.
14th Aug, 2014
I've used this recipe twice now with great success. I used mostly jam sugar with pectin this time as I was using overripe blackberries. The set was perfect - I took the pan off the heat at 105c but also did the saucer test. I did stir the pan once during boiling, very briefly. Last year I used regular sugar and did have to boil it a bit longer to get a good set; again that was with very ripe blackberries.
2nd Aug, 2014
Made plum jam for the first time and this recipe proved an absolute success. It was a full rolling boil for about 20 mins rather than 10 mins, because it took that long for it to reach 105c. I didn't think it would set, but eventually it did. Perfect. P.S, I did stir it, however, which probably explains why it took so long to set, but I remember last year making some marrow and ginger jam and ended up burning the lot.
2nd Aug, 2014
I made mine in the slow cooker, and only added a third of the water and used golden cane sugar. I mixed it all in together and set the slow cooker on low but it was still very runny after a few hours. I took the temperature from low to high and left the lid off, which did the trick. I added a little lemon zest instead of lemon juice, and one pureed apple. I stirred mine regularly after reading comments of burnt pans, and it seems fine!
29th Jul, 2014
Not quite sure what went wrong, followed the recipe but ended up with burnt jam and a pan which I might never get clean :( Avoid!
29th Jul, 2014
Followed this recipe using plums, didn't stir it as directed and ended up with a pan of burnt jam. Not sure I'll ever get my pan clean :( Avoid !
29th Jun, 2014
Worked really well with blackberries, but I did use jam sugar.
14th Jun, 2014
I have never had a failure since I invested in a thermometer - takes all the guesswork out of the setting point. I seem to have a glut of strawberries this year, so lots of jam made. I use 750g sugar to 900g chopped strawberries. Whilst you're on that well known online shopping site buying your thermometer, invest in a metal funnel, no more ouch when filling the jars. Now waiting for the gooseberries to ripen to make even more jam :-)
24th May, 2014
Rubbish Rubbish Rubbish, never use this recipe, did not stir strawberry jam mix as requested and by the end was left with a burnt jam. This was a complete waste of my time, money and ingredients. NEVER USE THIS RECIPE UNLESS YOU WANT AN UNCLEAN-ABLE STICKY MESS LEFT IN THE BOTTOM OF YOUR PAN! Questions??? How do you clean a maslin pan with burnt jam on the bottom?????
10th Mar, 2014
I use this recipe all of the time when I make jam (whether it's raspberry, strawberry, plum or a mixed berry). I only use half of the sugar though as I find it too sweet and I don't like my jam to be too sweet; I like to taste the berries/fruit more instead.


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