Description

A vibrant and easy-to-make mixed summer berry jam bursting with natural fruit flavors. This recipe allows the berries to macerate overnight with sugar for a perfect consistency and utilizes lemon juice and pips to naturally set the jam. Ideal for preserving the taste of summer and storing for months, this homemade jam is perfect for spreading on toast or gifting to friends with a touch of personal charm.

Ingredients

Scale

Fruits

1.8 kg mixed summer berries (hulled strawberries – large ones halved, raspberries, redcurrants, blackcurrants, and a few early blackberries)

Sugar and Flavorings

1½ kg jam sugar (with added pectin)
Juice and pips of 1 lemon
Finger-tip size knob of butter (optional, to reduce scum)

Instructions

Prepare the Fruit and Sugar: The night before making the jam, layer the mixed berries and jam sugar in a very large bowl. Cover and leave at room temperature to allow the sugar to start dissolving, which helps prevent overcooking the fruit during jam making.
Set Aside Before Cooking: The next morning, give the berry and sugar mixture a quick stir and set it aside until ready to cook.
Prepare the Pan and Freeze Saucer: Place a small saucer in the freezer to chill. Transfer the berries along with all juices and any undissolved sugar into a preserving pan or a large, wide-based pan for faster cooking. Stir in the lemon juice.
Add Lemon Pips for Pectin: Place the lemon pips inside a tea-leaf strainer or piece of muslin and add it to the pan to naturally extract pectin during cooking for better jam setting.
Dissolve Sugar on Low Heat: Heat the berries on low until all the sugar dissolves completely. Stir gently to avoid breaking the fruit too much.
Boil and Simmer: Increase heat and bring the mixture to a boil. Then reduce to a simmer and cook for 5 minutes.
Check Setting Point: Turn off the heat. Take a spoonful of the hot jam and drop it onto the frozen saucer. After cooling, push the jam with your finger; if it wrinkles, the jam has set. If too runny, boil again in 2-3 minute intervals, checking after each until wrinkles appear on the jam.
Remove Scum and Add Butter: Skim off any foam or scum from the surface. Stir in the knob of butter, if using, to help dissolve any remaining scum for a clearer jam.
Rest and Jar: Let the jam rest for 15 minutes to allow fruit to settle and prevent sinking. Meanwhile, sterilize jars by washing in hot soapy water and drying in an oven at 170°C (150°C fan)/gas 3 for at least 10 minutes.
Fill Jars: Ladle the warm jam into the warm sterilized jars. Seal with waxed discs and lids or cellophane circles with rubber bands.
Store: Store the jam in a cool, dark place. Refrigerate after opening to maintain freshness. The jam keeps for at least 6 months unopened.

Notes

Use a wider pan or a preserving pan to speed up cooking and promote even boiling.
Layering berries and sugar overnight helps avoid overcooking by pre-dissolving sugar and macerating berries.
The lemon pips add natural pectin, essential for jam setting. Secure them in muslin or a tea strainer for easy removal.
The knob of butter helps reduce scum for a clearer jam but is optional.
Sterilize jars well to avoid spoilage and always fill while jars are still warm.
Label jars with the date and contents, and decorate with fabric if gifting.
Variations include Raspberry & rose jam (using rosewater instead of lemon), Zingy blackcurrant jam (adding cassis), and Strawberry & vanilla jam (adding vanilla seeds and pods).

Prep Time: 12 hours 15 minutes
Cook Time: 20 minutes
Category: Preserves
Method: Stovetop
Cuisine: British

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