Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Jan, 2014
I made the raspberry version but found it was too sweet so added lemon juice at the end. It is still slightly too sweet though. I will try it again as it is so easy but will use 2/3rds the sugar.
18th Oct, 2013
Tried the strawberry jam for a first attempt but over did it! The tip with a cold plate in the freezer, just put a thin layer on the plate and leave it a good few seconds first! (this is where I think i went wrong) Fairly sure ill get it next time.
19th Aug, 2014
It is worth investing in a jam thermometer . However if you use the cold plate tip, make sure to take the pan off the heat whilst testing as the temperature can rise past the setting point very quickly - hence burnt jam and pan . good Luck next time
18th Oct, 2013
I made this recipe with plums, although tasted delicious it was very runny. Maybe need to add gelatine?
ilady192's picture
3rd Oct, 2013
Having a nightmare with this, first time around the jam burnt. Second time the jam is not set and too sweet, but I did just use granulated sugar not golden as stated. The jam tastes too sweet. Not sure whether to throw out and give up or reheat the jam to further boiling point? Any tips please??!
26th Sep, 2013
My first time making jam and what a surprising success! I made BlackBerry jam, used a stock pot, normal caster sugar (600g to 900g fruit) and made sure I followed the instructions to a tee. I filled 3 Bon Maman jars to the top. It is delicious and set perfectly. I'm going to invest in a jam thermometer and try more flavours.
24th Sep, 2013
DISAPPOINTING! I made the plum one and it's so runny. Did anyone get theirs to set without jam sugar? Wish I'd used this as I have some. Also, it burnt really badly and has wrecked my jam pan. Am sure I stirred in and dissolved the sugar before bringing to a boil but no idea how this happened. What a waste of time. It's all vaguely flavoured with burnt sugar. :(
28th Sep, 2013
you can check if the jam is ready by putting a small drop on to a cold plate and it should be firm and rubbery, if not carry on the cooking until you get a nice jelly texture on the plate.
Jod880's picture
28th Sep, 2013
Did you weigh the fruit after you'd stoned and halved it? It makes a massive difference. You also need to stew the plums for a long time before adding the sugar. Just suggestions. Don't give up, there is nothing better than home made plum jam!
23rd Sep, 2013
Great recipe. Clear and easy to follow. I made plum jam and it is delicious. I used 1kg of plums and 1kg of jam sugar and it made 4 jars (Bonne Maman size) Remember to weigh plums after you have chopped and stoned them (I nearly didn't!)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.