Angela’s Flexible Fruit Jam Recipe
Introduction
Angela’s flexible jam recipe is a simple and adaptable method to turn a variety of fruits into delicious homemade jam. Whether you have blackberries, plums, raspberries, or strawberries, this recipe guides you through a straightforward process that brings out the best flavors in your fruit.
Ingredients
- 900g fruit (blackberries, plums, raspberries, or strawberries), prepared weight
- 900g golden granulated sugar
- Knob of butter
Instructions
- Step 1: Place the prepared fruit into a preserving pan or a large heavy-based saucepan. Add the following according to your fruit choice: for blackberries, add 50ml of water and 1½ tablespoons of lemon juice; for plums (halved and stoned), add 150ml of water; for strawberries, add 3 tablespoons of lemon juice and no water; for raspberries, add nothing.
- Step 2: Bring the mixture to a boil over medium heat, then lower the heat to simmer. Cook the fruit until soft: blackberries for 15 minutes, plums for 30–40 minutes, raspberries for 2 minutes, and strawberries for 5 minutes.
- Step 3: Stir in the sugar over very low heat until completely dissolved.
- Step 4: Increase the heat and bring the jam to a full rolling boil. Boil rapidly without stirring for the recommended times based on fruit: blackberries for 10–12 minutes, plums for 10 minutes, raspberries for 5 minutes, and strawberries for 20–25 minutes; continue until the setting point of 105°C is reached.
- Step 5: Remove the pan from heat and skim off any excess scum on the surface. Stir in a knob of butter to help dissolve any remaining scum.
- Step 6: Allow the jam to settle for about 15 minutes before pouring it into sterilized jars to store.
Tips & Variations
- Use a sugar thermometer to easily check the setting point of 105°C, ensuring your jam sets perfectly every time.
Storage
Store unopened jars of jam in a cool, dark place. Once opened, keep the jam refrigerated and consume within a few weeks. Reheat gently if desired before serving, but avoid boiling the jam again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fruit for this jam recipe?
Yes, you can use frozen fruit. Thaw it completely before cooking and adjust the cooking time as needed since frozen fruit may release more water.
How do I know when the jam has reached the set point?
The set point is 105°C, which you can check using a sugar thermometer. Alternatively, place a small spoonful of jam on a cold plate; if it wrinkles when pushed with a finger, it’s ready.
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Angela’s Flexible Fruit Jam Recipe
- Total Time: 30-80 minutes
- Yield: Approximately 4–5 standard 250ml jars 1x
Description
Angela’s flexible jam recipe allows you to make delicious homemade jam using a variety of fruits like blackberries, plums, raspberries, or strawberries. This versatile recipe guides you through the process of turning fresh fruit and sugar into beautifully set jam with simple steps tailored to each fruit’s cooking requirements.
Ingredients
Fruit
- 900g blackberries, plums (halved and stoned), raspberries, or strawberries, prepared weight
Other Ingredients
- 900g golden granulated sugar
- Knob of butter
- For blackberries: 50ml water and 1½ tbsp lemon juice
- For plums: 150ml water
- For strawberries: 3 tbsp lemon juice
- For raspberries: no added water or lemon juice
Instructions
- Prepare the fruit: Place the chosen fruit into a preserving pan or a large heavy-based saucepan. Add the appropriate liquids based on the fruit: blackberries get 50ml water and 1½ tablespoons lemon juice; plums get 150ml water; strawberries get 3 tablespoons lemon juice; raspberries require no additional water or lemon juice.
- Cook the fruit: Bring the mixture to the boil. Then reduce the heat and simmer until the fruit is soft. Simmer times vary by fruit: blackberries for 15 minutes, plums for 30-40 minutes, raspberries for 2 minutes, and strawberries for 5 minutes.
- Add sugar and dissolve: Tip in the golden granulated sugar and stir over very low heat until it has completely dissolved into the fruit mixture.
- Boil to set point: Increase the heat and bring the mixture to a full rolling boil. Then rapidly boil for the required time without stirring: blackberries for 10-12 minutes, plums for 10 minutes, raspberries for 5 minutes, or strawberries for 20-25 minutes. Boil until the setting point of 105°C (221°F) is reached.
- Finish the jam: Remove from heat and skim off any excess scum from the surface. Stir a knob of butter across the jam’s surface to help dissolve remaining scum. Leave the jam to rest for about 15 minutes, allowing the fruit to settle.
- Jar the jam: Pour the jam into sterilized jars while still warm. Seal and label as desired. The jam is now ready for use or gifting.
Notes
- Use a preserving or heavy-based pan to ensure even heat distribution.
- Do not stir during the rapid boiling stage to help the jam set properly.
- The knob of butter helps reduce scum and result in a clearer jam.
- Test the jam’s setting point with a sugar thermometer or cold plate method to ensure proper consistency.
- Allow the jam to cool slightly and settle before jarring to ensure best texture.
- Make sure jars and lids are thoroughly sterilized to preserve freshness.
- Adjust cooking times slightly based on fruit ripeness and jam consistency preference.
- Prep Time: 10 minutes
- Cook Time: 20-70 minutes depending on fruit choice and simmer/boil times
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Keywords: jam, homemade jam, blackberry jam, plum jam, raspberry jam, strawberry jam, preserves, fruit jam
