Jumbleberry Jam Recipe
Introduction
Jumbleberry jam is a vibrant, fruity preserve that combines the best of summer berries into one delicious spread. Perfect for toast, scones, or as a gift, this jam captures the sweetness and tartness of fresh fruit with minimal effort.
Ingredients
- 2kg mixed summer berries (1kg halved strawberries, 500g blackberries, 500g mixed currants)
- Juice of 2 lemons
- 2 x 1kg packs jam sugar with pectin
Instructions
- Step 1: Sterilise your jars thoroughly and place a plate in the freezer to chill while you prepare the jam.
- Step 2: In a preserving pan, combine the mixed berries, lemon juice, and jam sugar. Gently heat the mixture, stirring occasionally with a wooden spoon until the sugar dissolves and the fruit releases its juice.
- Step 3: Bring the mixture to a rapid boil and maintain boiling for 5 minutes.
- Step 4: Remove from heat and test the jam’s setting point by dropping a small amount onto the chilled plate. Push your finger through it; if it wrinkles and sets like jam, it’s ready. If not, return to the boil for 2 more minutes and test again. Repeat as necessary.
- Step 5: Stir the jam well as it cools to dissolve any sediment on top. Let it cool and settle for 10-15 minutes.
- Step 6: Ladle the jam into the sterilised jars and seal immediately.
Tips & Variations
- Using a mix of berries adds complexity and depth to the flavor. Feel free to adjust the types based on what’s fresh and available.
- If you prefer a chunkier jam, gently crush some of the berries before cooking.
- Make sure to test the setting point carefully to avoid a runny or overly firm jam.
Storage
Unopened, this jam can be stored in a cool, dark place for up to one year. After opening, keep it refrigerated and consume within a few weeks for the best flavor. Reheat gently if needed to loosen before spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen berries instead of fresh?
Yes, frozen berries work well. Thaw them first and drain any excess liquid before cooking to avoid a watery jam.
Why is my jam not setting properly?
Jam setting depends on the balance between fruit, sugar, and pectin. Make sure to use jam sugar with pectin, boil for the recommended time, and test the setting point on a chilled plate. If it’s still runny, boil a bit longer and test again.
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Jumbleberry Jam Recipe
- Total Time: 30 minutes
- Yield: Approximately 4–5 jars (about 2 kg of finished jam) 1x
Description
Jumbleberry jam is a delightful homemade preserve combining a variety of summer berries with lemon juice and pectin-infused jam sugar. This easy-to-make recipe involves gently cooking berries and sugar to create a flavorful, thick jam perfect for spreading on toast or gifting. The natural sweetness of strawberries, blackberries, and currants melds beautifully, offering a vibrant and tangy jam that captures the essence of summer.
Ingredients
Jam Ingredients
- 1 kg strawberries, halved
- 500 g blackberries
- 500 g mixed currants
- Juice of 2 lemons
- 2 x 1 kg packs jam sugar with pectin
Instructions
- Sterilise Jars: Before starting the jam-making process, sterilise your jars thoroughly to ensure the jam will keep well. Place a plate in the freezer to chill for testing the jam’s set later.
- Combine Ingredients: Place the mixed berries, lemon juice, and jam sugar into a large preserving pan. Gently heat the mixture over low heat, stirring occasionally with a wooden spoon until the sugar has fully dissolved and the fruits release their juices.
- Boil the Jam: Increase the heat to bring the mixture to a rapid boil. Maintain a rolling boil for 5 minutes, ensuring you stir frequently to prevent burning.
- Test for Setting: Remove the pan from heat. Drop a small amount of the hot jam onto the chilled plate from the freezer. Allow it to cool briefly, then push your finger through it; it should wrinkle and hold its shape like jam. If it has not set, return the pan to boil for another 2 minutes and repeat the test. Continue boiling and testing until the jam reaches the desired consistency.
- Cool and Stir: Although the jam’s surface may appear to have sediment, stir it well as it cools to dissolve any residue.
- Jar the Jam: Allow the jam to cool and settle for 10-15 minutes. Then, carefully ladle it into the sterilised jars and seal tightly.
- Storage: Store unopened jars in a cool, dark place for up to 1 year. Once opened, keep the jam refrigerated and consume within a reasonable time for best quality.
Notes
- Sterilising jars properly is essential to preserve the jam and prevent spoilage.
- Using jam sugar with pectin helps the jam set without additional thickeners.
- Testing the jam’s set with a chilled plate is a simple and effective method.
- Store opened jam in the refrigerator to maintain freshness.
- Printable labels are available for personalising jars as gifts or keepsakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: Jumbleberry jam, summer berry jam, homemade jam, fruit preserves, berry preserves, jam recipe, stovetop jam
