Mixed Summer Berry Jam Recipe

Introduction

Blackberry jam is a delicious way to capture the vibrant flavors of summer berries. This recipe uses a mix of berries for a rich, fruity taste and includes simple techniques to ensure a perfect set every time.

Ingredients

• 1.8kg mixed summer berries (hulled strawberries – large ones halved, raspberries, redcurrants, blackcurrants, and a few early blackberries)
• 1½ kg jam sugar (with added pectin)
• Juice and pips of 1 lemon
• Finger-tip size knob of butter (optional)

Instructions

1. Step 1: The night before making your jam, layer the berries and sugar together in a very large bowl. Cover and leave at room temperature to allow the sugar to dissolve slowly and help prevent overcooking the fruit.
2. Step 2: The next morning, stir the mixture briefly and set aside until ready to cook.
3. Step 3: Place a small saucer in the freezer to chill.
4. Step 4: Tip the berries and all their juices into a preserving pan or a large wide-based pan. Stir in the lemon juice.
5. Step 5: Collect the lemon pips and tie them inside a tea-leaf strainer or piece of muslin, then add to the pan. The pips release natural pectin to help the jam set.
6. Step 6: Heat over low until all the sugar dissolves, then bring to a boil and simmer for 5 minutes.
7. Step 7: Turn off the heat and test the jam by spooning some syrup onto the chilled saucer. Let it cool, then push it with your finger—if it wrinkles, the jam is set. If not, return to boil and test every 2–3 minutes until it sets.
8. Step 8: Skim off any scum from the surface, then stir in the knob of butter if using, to help dissolve remaining scum.
9. Step 9: Leave the jam for 15 minutes to settle before ladling into sterilised warm jars.

Tips & Variations

• For Raspberry & Rose jam, use 1.8kg raspberries, omit lemon juice and pips, and add 2–3 tablespoons rosewater.
• Zingy blackcurrant jam can be made with 1.8kg blackcurrants and a splash of cassis.
• Strawberry & vanilla jam: layer 1.8kg strawberries with sugar and scrape seeds from 2 vanilla pods, adding the pods to the mix during cooking. Remove pods before jarring.
• Sterilise jars by washing in hot soapy water then drying in a 170C/150C fan oven (gas 3) for at least 10 minutes. Always fill warm jars with hot jam.
• Use waxed discs and airtight lids or cellophane circles with rubber bands to seal jars.

Storage

Store unopened jars in a cool, dark place for up to 6 months. Once opened, keep jars refrigerated and consume within a few weeks. Reheat jam gently if needed, but it is delicious spread straight from the jar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, you can use frozen berries, but thaw them fully and drain excess liquid before layering with sugar to avoid a runny jam.

Why do I need to use jam sugar with pectin?

Jam sugar contains added pectin which helps the jam set without long boiling, preserving the fresh berry flavor and color better.

Mixed Summer Berry Jam Recipe

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★★★★★

4.4 from 124 reviews

• Author: Hailey
• Total Time: 12 hours 20 minutes
• Yield: Approximately 8 jars (about 8 x 250ml jars) 1x

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Description

A classic homemade blackberry jam made with a mix of summer berries, lemon juice, and jam sugar containing pectin. This easy-to-follow recipe allows the fruit and sugar to macerate overnight for faster cooking and a perfect set. The jam is cooked on the stovetop and fluffed with a knob of butter to reduce scum, resulting in a rich, flavorful preserve that can be stored for months in sterilized jars.

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Ingredients

Scale 1x2x3x

Berries and Sugar

• 1.8 kg mixed summer berries (hulled strawberries – large ones halved, raspberries, redcurrants, blackcurrants, and early blackberries)
• 1½ kg jam sugar (with added pectin)

Additional Ingredients

• Juice and pips of 1 lemon
• Finger-tip size knob of butter (optional)

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Instructions

1. Macerate the Fruit: The night before making the jam, layer the mixed berries and jam sugar in a very large bowl. Cover and let sit at room temperature overnight to allow the sugar to dissolve and the fruit to release its juices, reducing cooking time the next day.
2. Prepare for Cooking: In the morning, stir the mixture gently and leave aside until ready. Place a small saucer in the freezer to chill for later testing the jam’s set.
3. Start Cooking the Jam: Transfer the berry and sugar mixture with all juices into a preserving pan or large wide-based pan. Stir in the lemon juice. Collect the lemon pips, place them in a tea strainer or muslin cloth, and add it to the pan to help extract natural pectin during cooking.
4. Dissolve Sugar and Boil: Heat the pan over low heat, stirring occasionally, until the sugar is fully dissolved. Then increase the heat and bring the fruit mixture to a rolling boil. Simmer for 5 minutes.
5. Test Setting Point: Turn off the heat and spoon a little hot jam syrup onto the chilled saucer. Allow it to cool, then push it with your finger. If it wrinkles slightly, the jam has set; if it remains runny, return the pan to boil for 2-3 minute intervals, testing after each until the jam wrinkles when pushed.
6. Remove Scum and Finish: Skim off any excess scum from the top of the jam. Optionally, stir in a knob of butter to dissolve remaining scum and clarify the jam.
7. Rest and Jar the Jam: Allow the jam to rest for 15 minutes so the fruit settles evenly. Then ladle the hot jam into sterilized warm jars. Seal jars with lids or wax discs and label with the date. Store in a cool, dark place for up to 6 months. Refrigerate after opening.

Notes

• Use wide-based preserving pans to speed up evaporation and reduce cooking time.
• Always sterilize jars by washing and heating them in a 170°C oven for at least 10 minutes before filling.
• The lemon pips are important for natural pectin, ensure to tie them in muslin or use a tea strainer to avoid pips in the jam.
• Butter is optional but helps to reduce scum and improve jam clarity.
• Test for jam set using a chilled saucer and finger wrinkle test to avoid over or under cooking.
• Variants include raspberry & rose jam (with rosewater instead of lemon), zingy blackcurrant jam (with cassis), and strawberry & vanilla jam (with vanilla pod seeds).
• Label jars with date and contents for easy identification and gifting.

• Prep Time: 12 hours (overnight maceration)
• Cook Time: 20 minutes
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: blackberry jam, mixed berry jam, homemade jam, preserving, stovetop jam, fruit preserves, summer berries jam