08 November 2007

Summer Fruit Jam






























This is such a quick and easy jam to make and it can be made out of season too. Just substitute the fresh fruit with frozen. It has a fabulous flavour either way! The fruit I used this time was frozen. The fresh berries are past their best now.

Summer Fruit Jam

400g sugar
400g summer fruit (a mixture of berries)
juice and rind of 1 lemon


Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up. Put a saucer in the freezer to test the jam. Place the fruit in a saucepan with the lemon juice and rind and heat up. Simmer for 3 minutes and crush most of the fruit with a potato masher. Add the warm sugar, stir to dissolve and bring to the boil. Boil for 3-4 minutes over a high heat, stirring regularly. To test, put a spoonful on your cold plate, leave to sit for a few seonds and then push finger through the jam, if it wrinkles , it's ready. Remove from heat and pour into sterilised jam jars. The jam will set as it cools.

Makes 2 x 400g jars of jam


Don't do what I did and have the bright idea of popping the sugar in the microwave, until you smell something burning and realise that your plastic bowl has started turning to goop on the base! Hmmmm!

16 comments:

  1. That looks great, I've always wanted to make my own jam, thanks for sharing!

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  2. Hi Pixie, It is so easy, only 3 ingredients!

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  3. The jam looks wonderful and my fave jam fruits!

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  4. BRILLIANT ... it would never have occurred to me to use frozen fruit for jam - now that you mention it, so obvious ;) No excuses now for shop-bought jam!

    Thanks for sharing

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  5. They are lovely flavours, aren't they, Peter.

    Hi Joanna, I wasn't sure how well it would work, first time I made it, but it is possibly the best jam I have ever made!

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  6. Dear holler. Gee you make me just wanna get in the kitchen and cook! This jam looks simply delish. I'm going to the market on the weekend, hopefully they'll still have some berries left!

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  7. If you keep the lemon seeds & put them in a little cheesecloth bag when you boil the fruit, you'll have a firmer set, as there's pectin in the seeds of citrus fruit. :) Sounds yummy!

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  8. Have fun at the market Little Miss Moi!

    Hi David, That is a good tip, I hadn't heard that before. Although I don't like jam to be to firm, I like it to ooze!

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  9. That is so cool Holler! It looks beautiful too. You are becoming a total expert on jams, chutneys and spreads! I am so impressed! :)

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  10. Hi Jenn, I am getting better at it, I was daunted by the chutney's before! I enjoy making them now.

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  11. I love jam like this to put over ice cream! Or...gee, I could think of many was to use this! Now you have my sweet tooth calling me!

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  12. You're right Deb, it would be good hot over rice or a dollop in creamy rice pudding! mmmm! :)

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  13. I meant Hot over ice cream, but I am obviously fixated over the thought of rice pudding! My mum always gave me a dollop of jam in mine!

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  14. I think it would be great in rice pudding! In fact, I just bought some ingredients for a rice pudding using basmati brown rice. I am sure you will see it soon on my blog.

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  15. That sounds way to healthy to me Deb, make sure you put that jam in!

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  16. This recipe has me so intrigued...and inspired t make jam!

    I'm curious, though...how do you store it? I've only dealt with "preserves" done in the pressure cooker. Is this jam meant to be stored in the refrigerator or is it safe on the shelf?

    I only recently found you blog...and am loving all your wonderful recipes!

    : )

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x