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Basic jam recipe
The key basic recipe for any kind of jam. Make fresh jam at any time of year using a packet of frozen berries or any berries or stone fruit you have to hand. Quick to make with an easy small-batch jam technique.
Servings: 40 spoons (makes about 3 cups)
Ingredients
- 450 g mixed fruit - see notes
- 450 g sugar
- 2 tbsp lemon juice
Instructions
- Put all the ingredients in a large saucepan.450 g mixed fruit, 450 g sugar, 2 tbsp lemon juice
- 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 at 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.
Testing for set
- 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 has reached the setting point.
After reaching 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 or pour the jam into the hot jars and seal the lids. Allow to cool completely. Label and start enjoying fresh, three ingredient fruit jam.
Notes
Choosing your fruit
Use berries or stone fruit like plums or nectarines for your first jams. Frozen berries are very easy to buy at the supermarket and you don't need to prepare the fruit, so these are a very good year-round option when you are learning.Hints and tips
Be organized when it comes to sterilizing the jars. Put them through the dishwasher the night before and then heat them in the oven while you cook. This means you will be very confident that your jars are sterile, and there should be no risk of heat shock breaking the jars as you fill them. Use a large pan. You need plenty of space for the liquid to expand when the jam boils. Be prepared to test for setting point. Have a jam thermometer at the ready and chill a plate in the freezer ready to test.• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 49kcal | Carbohydrates: 12g | Potassium: 6mg | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 1mg