Jumbleberry jam
By: Thane Prince
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- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- makes about 700g
Thane Prince uses a mixture of lush summer berries in this deliciously fruity jam recipe from East Anglia
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Tips and suggestions
- Cooks Tips...
- Any mixture of berries will do for this recipe, but a selection should be slightly under ripe.
Ingredients
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.
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