Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Angela's 'flexible' jam recipe

Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread

  • Prep: 10 mins
    Cook: 50 mins
  • 1.2 litres/4 jam jars
  • Easy
  • 1.2 litres/4 jam jars
  • Easy

Ingredients

  • 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
  • 900g golden granulated sugar
  • knob of butter

Tip

Our downloadable labels
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Method

  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.

Suggested recipes from this collection...