Angela's 'flexible' jam recipe

Angela's 'flexible' jam recipe

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(74 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 a dairy product made from separating whole milk or cream into fat and…


  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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9th Jul, 2020
Can I add blackcurrants to raspberries instead of blackberries?
Tea with anita
27th Jul, 2018
I made my first jar of homemade jam today with the blackberries from my garden. I found this recipe very easy to follow and the jam is delicious! I used a thermometer to make sure the jam got to the right temperature so that it would set. Very nice on white farmhouse bread with a cup of tea for supper.
30th Jul, 2017
First time I have ever made jam and I am not someone to follow recipes. Seemed to work well. I picked 2kg of blackberries, used "jam sugar" ( ie with pectin) and it made 9 jars in all. I saw a tip somewhere else to soak the berries in a little salt water to clean off any bugs, so I did that overnight. It took about 12 mins on full gas heat for step 3 to reach 105 degrees, and I did not stir until then, but it was easy to do so at that point. One tip would be to use a proper big pan as well it boils it got to about double the size and had I not used a proper big aluminium jam pan it might have overflowed. I am really pleased indeed to report that there was nothing sticking to the bottom at the end of it all. Thanks for the good recipe!
17th Jan, 2017
The blackberry jam is a very thick set. So much so that you have to reheat in order for it to become spreadable. Would not recommend.
27th Sep, 2016
I have made jam before but this is the only recipe I've used where I've burnt the whole lot.
16th Sep, 2016
Made this as per recipe with plums 750g from mothers garden and 150g blackberries. Finished results looks Apsolutely delicious!! however it is realllllllly sweet and can't taste much of the fruit which is so disappointing. Still it was my first go at making jam so definitely will have another go. I will try another batch with less sugar.
josephm's picture
3rd Sep, 2016
Just made blackberry jam,i had 7 lbs of berry and I used 2 lb jam sugar for pectin and brought to boil slowly and simmered for 40 mins the result beautiful thick chunky jam that will see me through the winter
Recipes are gui...
23rd Aug, 2016
These recipes, guidelines are very helpful and they work.
4th Aug, 2016
for those who have commented about the burning of the jam, this happened the first time I made it. This was because I didn't read the last stage of the recipe properly. It says not to stir until the setting point has reached 105c,when it has reached this temperature theN you stir or you will burn the jam.
10th Oct, 2015
Made this with wild blackberries, and it worked a treat. It is quite sweet, but the fruit was very ripe so I should have taken that into account. For those who experienced burning - make sure the sugar is FULLY dissolved over a low heat before bringing the jam to the boil.


7th Sep, 2016
Just made a tiny amount - 400 gm, with 400 of jam sugar. Sweet, of course, but that's exactly what jam should be! DEElicious!
9th Sep, 2015
Does anyone know if it works with damsons as I have been given a large bag
17th Aug, 2014
Made the plum version of this last night, its set well in the jars, tasted some this morning and it is still far too sweet I cant taste the fruit, is there any way I can rescue the jam, possibly by putting it all back in the pan and adding lemon or something else? Thank you
goodfoodteam's picture
2nd Sep, 2014
The sugar will vary based on the fruit used, so it would be advisable to stick to a recipe to ensure you get a good set, or experiment with trial and error, if the jam is too sweet it may be beause the plums were very ripe. It will be difficult to unsweeten it at this point now but you could try adding some lemon juice. If your jam is still runny you need to boil it more until it has reached setting point, you can test this on a cold plate.
23rd Nov, 2013
What do I do if I want to mix fruits? You give good instructions but the sugar amounts are different for each fruit. So can you brake it down for me? What if I want to mix oranges with plums, or peaches, can it be done? What fruits can and can not be mixed? Any recipes with mixed fruits and nuts or with exotic ingredients? Thanks for your help Mayan
21st Sep, 2013
Do you have to squash the berries first?
22nd Aug, 2013
Howdy, I have just made a Blackberry jam although... It's not quite jam! It's fairly runny, Can I fix this?
11th Sep, 2013
I thought that at first but left it to cool 5 minutes then out into years on side, when I came to use it the jam had set :)
24th Aug, 2015
This works just as well with frozen fruit (well, blackberries anyway). We had a glut of blackberries in our garden and had frozen some of them. I used half and half fresh and frozen - the frozen ones I didn't defrost first I just put them in the pad frozen. So they defrosted while the fresh ones were softening.
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