Summer Berry Jam

Summer Pudding in a jar - none better

Ingredients

Mixed Berries , Strawberries, raspberries, blackcurrants etc
900 g
Sugar, White granulated
2lb
900 g
Juice of Lemon
1 each

Method

Pick over the fruit, take any green stalks from the strawberries, take the currants from the strings, stone the cherries and avoid washing if possible, or at most, rinse gently in a colander. Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running. When the fruits are heated through, remove from the heat and stir in the sugar until dissolved. Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'. When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set. Turn off the heat, and leave to stand for at least 20 mins as if you jar it too hot all of the fruit will rise to the top of the jar. The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened. Leave to stand undisturbed overnight, delicious with ice-cream or on porridge. Mmmmm!

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

Makes approx 1.3kgs/3 lbs

Look after it

Store in a cool, dark place

What to put it in

I like to use 212ml Chutney jar for jams - it's just right
Jam Jam

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Mixed Berries

Sugar, White granulated

Jam recipe published by
Nutrition facts: 0 Calories