You are here:

Jumbleberry jam

Thane Prince
Thane Prince uses a mixture of lush summer berries in this deliciously fruity jam recipe from East Anglia

Jumbleberry jam

Method

1. Mix the berries and sugar together in a preserving pan and add the lemon juice.

2. Warm the mixture over a low heat, stirring occasionally until the sugar has dissolved.

3. Increase the heat and bring to the boil.

4. Cook at a fast boil for about 15-20 minutes until the jam thickens. Test for setting point by spooning a teaspoon of the jam on a chilled saucer. After a minute, push your finger through the jam - if the surface wrinkles, it's ready for potting. If you would prefer to use a sugar thermometer it will read 110C when the jam is at setting point.

5. Pot the jam into sterilised jars, cover and seal tightly. Label and store in a cool, dry place.

Cook's Notes: Any mixture of berries will do for this recipe, but a selection should be slightly under ripe.