Angela’s Flexible Fruit Jam Recipe

Introduction

Angela’s flexible jam recipe lets you transform a variety of fruits into delicious homemade preserves. Whether you choose blackberries, plums, raspberries, or strawberries, this method ensures a perfect set every time. It’s simple, adaptable, and rewarding for any home cook.

Ingredients

• 900g fruit (blackberries, plums, raspberries, or strawberries), prepared weight
• 900g golden granulated sugar
• Knob of butter

Instructions

1. Step 1: Place the fruit into a preserving pan or a large heavy-based saucepan. Add liquid according to the fruit: for blackberries, add 50ml water and 1½ tablespoons lemon juice; for plums (halved and stoned), add 150ml water; for strawberries, add 3 tablespoons lemon juice; for raspberries, add no liquid. Bring the mixture to a boil.
2. Step 2: Lower the heat and simmer to soften the fruit: 15 minutes for blackberries, 30–40 minutes for plums, 2 minutes for raspberries, and 5 minutes for strawberries.
3. Step 3: Stir in the sugar over a very low heat until it completely dissolves. Then, raise the heat and bring the mixture to a full rolling boil without stirring.
4. Step 4: Rapidly boil for the required time to reach the setting point of 105°C: 10–12 minutes for blackberries, 10 minutes for plums, 5 minutes for raspberries, and 20–25 minutes for strawberries.
5. Step 5: Remove the pan from the heat and skim off any excess scum. Stir in a knob of butter to help dissolve remaining scum and leave the jam to settle for about 15 minutes.
6. Step 6: Pour the jam into sterilised jars, label, and seal while still hot.

Tips & Variations

• Use a preserving pan if possible to avoid burning. If you don’t have one, a heavy-based saucepan works well.
• Add lemon juice for brightness and better setting, especially with strawberries and blackberries.
• To test the jam’s setting point without a thermometer, place a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it’s ready.
• Try mixing two types of fruit for a unique flavour combination, adjusting water and lemon juice accordingly.

Storage

Store the jam in sterilised, airtight jars in a cool, dark place. Properly sealed jam can keep for up to one year. Once opened, keep refrigerated and use within a month. To reheat, warm gently in a pan or microwave to soften before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, you can use frozen fruit but thaw it completely and drain any excess liquid before cooking to ensure the jam sets properly.

What if my jam doesn’t set?

If the jam doesn’t reach the setting point, you can re-boil it and test again. Adding a little lemon juice can also help improve the set.

Angela’s Flexible Fruit Jam Recipe

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★★★★★

4.4 from 84 reviews

• Author: Ben
• Total Time: Approximately 40–60 minutes depending on fruit
• Yield: About 1.5 to 2 liters of jam 1x

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Description

Angela’s flexible jam recipe allows you to create delicious homemade jams using a variety of fruits like blackberries, plums, raspberries, or strawberries. Each fruit has specific preparation and cooking times to help you achieve the perfect set and flavor. This method uses traditional stovetop simmering and boiling, resulting in rich, flavorful preserves that can be stored in sterilized jars for sharing or gifting.

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Ingredients

Scale 1x2x3x

Jam Ingredients

• 900g fruit (blackberries, plums – halved and stoned, raspberries, or strawberries), prepared weight
• 900g golden granulated sugar
• Knob of butter
• Water (depends on fruit): 50ml for blackberries, 150ml for plums
• Lemon juice (depends on fruit): 1½ tbsp for blackberries, 3 tbsp for strawberries

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Instructions

1. Prepare the fruit and liquids: Place the chosen prepared fruit into a preserving pan or a large heavy-based saucepan. Add appropriate liquids based on the fruit: for blackberries add 50ml water and 1½ tablespoons lemon juice; for plums add 150ml water; for strawberries add 3 tablespoons lemon juice with no water; for raspberries add no water or lemon juice.
2. Bring fruit to boil and simmer: Heat the mixture to boiling point. Lower the heat and simmer until the fruit is soft according to type: 15 minutes for blackberries, 30–40 minutes for plums, 2 minutes for raspberries, and 5 minutes for strawberries.
3. Add sugar and dissolve: Tip in the golden granulated sugar and stir gently over very low heat until it dissolves completely.
4. Boil rapidly to set point: Increase heat to bring mixture to a full rolling boil. Rapidly boil for the fruit-specific time without stirring: 10–12 minutes for blackberries, 10 minutes for plums, 5 minutes for raspberries, or 20–25 minutes for strawberries. Boil until the setting point of 105°C (221°F) is reached.
5. Finish and settle: Remove from heat and skim off any excess scum. Stir a knob of butter over the surface to dissolve remaining scum and enhance clarity. Let the jam sit for about 15 minutes to settle.
6. Jar and seal: Pour the jam into sterilised jars, label with date and type, and seal. Let cool completely before storing.

Notes

• Use a preserving or heavy-based saucepan to prevent the jam from burning.
• The knob of butter helps reduce scum and produce clearer jam.
• Temperature is critical; the jam sets at 105°C (221°F).
• Always sterilise jars before filling to ensure preservation.
• Adjust simmering and boiling time based on the fruit used for optimal texture.
• Printable preserve labels are useful for noting the jam type and cooking date.

• Prep Time: 10 minutes
• Cook Time: Variable: blackberry 25–27 mins, plum 40–50 mins, raspberry 7 mins, strawberry 30–35 mins
• Category: Preserves
• Method: Stovetop
• Cuisine: British

Keywords: jam recipe, homemade jam, blackberry jam, plum jam, raspberry jam, strawberry jam, preserving, stovetop jam, fruit preserves