Tuesday, 22 June 2010

Jumbleberry Jam

This is quite a versatile recipe by virtue of the fact it doesn't matter about how much of a particular fruit you use its the total weight that matters so you can basically make use of what you have available in the garden if you have your own fruit bushes, so getting the maximum amount of use for a little fruit.  If you don't have your own fruit such as myself at the moment you are not restricted as you can check out the bargains on reduced fruit or can even make a cheats version of this with a mixed bag of fruits from a freezer centre as long as the weight of the prepared fruit equates to 1lb.


450g/1lb mixed berries (i.e. strawberries, blueberries, raspberries reducurrants blackcurrants etc)
450g/1lb sugar
freshly squeezed juice of 1 large lemon


  1. In a preserving pan mix together the berries and sugar and then stir in the lemon juice.  Warm the mixture over a low heat stirring gently until the sugar has dissolved.
  2. Increase the heat and bring to the boil. Cook at a full rolling boil until the jam reaches setting point.
  3. Pour into hot sterilised jars seal and label.
This is great as a filling with either butter cream of fresh cream in a Victoria Sandwich cake or Swiss Roll.  Its also gorgeous on bread and butter or hot buttered toast.

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