When you just really want a couple of pots of home made jam, this easy frozen mixed berry jam is perfect. Ideal to make at any time of the year, this recipe is perfect for the beginner jam maker.
Mixed Berry Jam
This mixed berry jam, also known as jumble berry jam is probably one of my favourite jams, richly coloured and packed full of intense rich berry flavours.
The secret to this jam recipe is a packet of frozen mixed berries, which we always have a bag of in the freezer – as well as using it for jam, I add them to overnight oats and smoothies, pies and crumbles or make a quick compote from them.
Small batch preserving is so perfect for a family afternoon activity – children can help with the weighing of ingredients, read the jam thermometer, check the jars are sealed (once they have cooled), and make the labels.
Be warned that jam making is addictive and once you start you won’t be able to stop at just once batch!
One 600g packet of berries, with sugar and lemon juice will make about 800g of jam, which is three small jars or about 3 cups.
This mixed berry small batch jam is ideal for a last minute gift as it doesn’t take long to cook, doesn’t need any specialized equipment and with the frozen berries doesn’t need a trip to the store to find premium ingredients.
Mixed bags of frozen berries are available year round in the freezer section of the supermarket – for the best results and that intensely fruity flavour, use a mixture that includes red and blackcurrants. These fruits have higher levels of pectin, so making it easier to get the jam to set.
I’ve made this jam with several different berry mixes containing some or all of strawberries, blueberries, raspberries and red & blackcurrants.
Once made, the everyone can tuck into fresh jam on toast, crumpets, hot cross buns from the freezer leftover from Easter, or scones as a delicious end to a family afternoon in the kitchen.
Flora Original – now 100% plant based
Enjoy your freshly made jam on homemade bread (we have so many recipes choose from – sourdough to a basic loaf), spread with Flora Original.
Flora Original; which was first made back in 1964, is now 100% plant based, and so suitable for vegans, or those wanting to avoid dairy. With no preservatives, artificial colours or flavours, and also rich in omega-3, it is ideal to spread on toast, or to use in your favourite bakes, cakes and savoury dishes.
I’m going to be working with Flora this year bringing you plant based recipes using the new 100% plant based Flora Original.
How Do I Make Mixed Frozen Berry Jam?
Step One – throw the berries into a saucepan and cut any of the larger strawberries and blackberries in half.
Step Two – add the sugar and lemon juice. Stir in and allow to defrost.
Step Three – as the berries defrost the sugar will draw out the juice and you will have a lovely dark purple syrup in the pan. It is best to do this overnight – but if you forget, gently heat the berry and sugar mixture on the lowest setting (with my gas hob, I usually use a diffuser ring).
Step Four – once the sugar has dissolved, you’re ready turn up the heat to cook and make the jam set. Pop your jars into the oven to warm at this point, and heat the jam with a high heat to boiling point. Once the jam has reached a rolling boil, start testing to see if it has reached the setting point.
3 Ways of Testing Jam Setting Point
The more jams you make the easier it will be to accurately gauge the setting point; with time you will know when you are there just by the appearance of the bubbling jam
- The temperature test. Really accurate electronic jam thermometers are readily available, and not expensive. They are much easier to read than traditional jam thermometers. Heat the jam to the setting point (usually 105C / 221 F) and once it’s there, you know it should be ready.
Caution – Use temperature only as a guide – once the thermometer reads 105C we then give the jam a good stir to get rid of any hot spots and then test with the wrinkle test.
- The wrinkle test. Place a couple of side plates in the freezer before you add the sugar. Once the jam is boiling, start testing by placing some on the plate. Allow it to cool on the plate; when you push your finger through the jam, you’ll see it wrinkle up ahead of your finger. This technique takes a bit of practice.
- The flake test. Take a spoonful of jam from the pan and turn it vertically to tip out the jam. If the jam runs off, it hasn’t set. If, however a little remains on the spoon in a sort of wide drip that doesn’t fall, then the jam is ready. Again, this works best with some practice.
Step Five – Once you have reached setting point, remove from the heat and allow to stand for a few minutes (this will allow the jam to thicken just enough to stop the fruit floating to the top). Use a ladle and jam funnel or Pyrex jug and jar and transfer to the jam jar, and seal with the lid.
When filling the jars stand them in a baking tray – then if one does crack (this happens very rarely) the hot jam is contained, as are any drips.
As the jam cools, the lid will pop as the jars seal- one of my favourite noises in the kitchen.
Allow to cool, check the jars are sealed, stick a label on and enjoy. If you have any excess jam, spoon it into a small bowl and enjoy straight away (once it’s cool).
Make fresh jam at any time of year by using a packet of frozen mixed berries. Quick to make with an easy small batch jam making technique.
- 450 g frozen berries
- 450 g sugar
- 2 tbs lemon juice
Add all the ingredients to a large saucepan, and let stand for at least one hour as the fruit defrosts. This can be overnight.
If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
Heat jam jars in a low oven to sterilize - 100°C/220°F/Gas Mark 1.
Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.
Temperature: use a jam thermometer, and check to see that the jam has reached 105°C/221°F.
Wrinkle: spoon some hot jam onto a chilled plate and see if it wrinkles ahead of your finger when pushed through the jam.
Flake test. Allow the jam to run off a spoon with the bowl held vertically. When a flake of jam remains attached to the lip of the spoon, it's reached the setting point.
Once the jam has reached the setting point, turn off the heat and allow it to cool for about 10 minutes. This allows the jam to thicken slightly, so that the fruit pieces don't all float to the top in the jars.
Spoon the jam into the hot jars and seal the lids. Allow to cool completely. Label and start enjoying fresh, three ingredient jam!
- This recipe is 3 Weight Watchers Smart Points
Recipe for mixed frozen berry jam commissioned by Flora Original. All opinions our own.