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.
11th Nov, 2012
Hi, does anybody have a recipe for raspberry jam with less sugar? I would like 2 or 3 parts of fruit to 1 part of sugar... ?????????????
3rd Nov, 2012
Hi julie1542, I just did it too- different recipe, mind, but plums and lemons are main ingredients. I am going to get the jam warmed, add some water, bring to boil and re-pot. Mrshawes I make quite a bit of jam and use frozen fruit very often. The only problem you may have is that the jam won't set- this can be easily remedied by adding lemon juice (add juice of one lemon, boil for 2-5 mins, check for set again, add more if necessary) Hope this helps
31st Oct, 2012
Well I am sure you would all love to see my plum jam. It is set solid in the jar and I can't even spoon it out. I would like to say that I followed the recipe although I do confess to not measuring the sugar as I have no scales at present and so I took a 1 kg bag of preserving sugar and used 9 tenths of it. My maths can be a bit dodgy but I think this is reasonable as an estimate! I did also use lemon juice which I misread as you are not meant to put lemon juice in plum jam. The only other thing I can think of is I boiled it for too long at the end when I added the sugar! I want to try again so any advice would be greatly appreciated!
5th Oct, 2012
I tried this recipe last night, followed the method to the letter for plums. I was a bit worried that the jam was too runny but I have just tried some on toast...yummy!
2nd Oct, 2012
I'm hoping to make this jam at the weekend, does anyone know if you can use frozen fruit?
29th Sep, 2012
First time jam maker, managed to mess up first steps, adding sugar to fruit at the beginning, should read twice do once! , I realised and separated it back out, boiled the fruit, and away I went, following the steps to the letter. I did the thermometer and the saucer in the freezer :-) both gave expected results. Blackberry jam tastes delicious. I used 700 g of fruit to 600 g sugar. Now to the shops to buy bread. Excellent recipe. And thanks all for your helpful comments, gave me the confidence to try making jam.
20th Sep, 2012
Love this recipe. Amazing with blackberries (legs still covered in scratches from picking them though!!). Tastes very luxurious and special. The best jam I've ever tasted (even though I say so myself)
26th Sep, 2013
louise-j-u : 20th. Sept, 2012. Getting scratched up picking blackberries: For 20 years I've grown 'Merton Thornless' blackberries on my allotment and in my back garden. No scratches ! Always a good crop, this year a bumper one - from the canes I bought 20 years ago ! For first time am going to try making jam, using this recipe.
16th Sep, 2012
This is just THE BEST recipe for jam ever. I've made strawberry, gooseberry and now making blackberry this year. I find 2/3 sugar to the fruit gives me just the right amount of sweetness. As I type it's bubbling and smelling lovely, so might have to go back out this afternoon and pick some more blackberries! As an aside, whilst picking them yesterday with my grandchildren a girl of about 10 walked past and asked her mum "can you really eat them?" - such a shame that kids today don't know where their food comes from.
15th Sep, 2012
First time jam maker - brilliant recipe! If I can do it - anyone can!!


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.