It’s that time of year where gardens, allotments and fruit farms are heaving with all manner of gorgeous summer fruits. With this in mind I have developed Summer Fruits Jam. Everyone in my family loved this jam as the combination of strawberries, cherries, blueberries and rhubarb complimented each other beautifully. In fact I had wanted to enter this jam into our local Parish Day Show but it was so popular that we’d eaten it all by the time I found out the date for it! All was not lost as I’m sure many of you know I went on to win first prize with my quickly made Peach & Apricot Jam from ingredients I had in my fridge at short notice!
For more jam recipes containing strawberries you might like the following:
Quick One Punnet Strawberry Jam (1st Prize Winning) – Fab Food 4 All
Rhubarb & Strawberry Jam – Fab Food 4 All
Previously published in 2013 on the Good Food Channel.
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Summer Fruits Jam
Ingredients
- 450 g strawberries
- 100 g cherries
- 50 g blueberries
- 50 g rhubarb
- 500 g Granulated Sugar
- 1 lemon juiced + ½ the skin
- 10 g Butter
Instructions
- Wash and dry the fruit with a paper towel.
- Chop rhubarb into 2cm pieces, hull the strawberries then pit and halve the cherries.
- Put all the fruit in a glass bowl and cover with the sugar and lemon juice and leave overnight together with the half lemon.
- The next day, put 3 saucers in the freezer ready to test the jam’s setting point.
- Clean 2 x 400gl glass jars and lids in your dishwasher (or pour boiling water into freshly washed jars and lids), then put in the oven upright at 140°C for 20 minutes and then turn off the oven leaving the jars to stay warm in there.
- Pour the fruit/sugar mixture and half lemon skin into a preserving pan.
- Remove a handful of smaller strawberries if you’d like some whole fruits in your jam.
- Mash the fruit with a potato masher lightly and then add the whole strawberries back into the pan.
- Heat the pan gently until all the sugar crystals are dissolved, stirring to check.
- Bring the pan to a rolling boil and time for 10 minutes.
- Spoon a few drops of jam onto a saucer, place in fridge and if it crinkles after a minutes when a finger is pushed through it, it is ready, if not carry on boiling for a couple of minutes (at a time) and repeat the test until ready.
- Once ready, remove the lemon skin and stir the butter through the jam to remove any scum (or if you would prefer just remove the scum with a spoon)..
- Use a small ladle to pour the jam into the warm jars and put the lids on immediately.
Never made jam,but seeing these makes me want to x
Amy, you must make jam, start with my One Punnet Strawberry Jam:-)
I love summer fruits jam, but mine always ends up runny. I’ll have to try your recipe!
I rarely eat mixed-fruit jams, but this blend sounds lovely!
Thanks, it is out of this world:-)
Hi I’ve just made your blackberry and apple jam with great success. I’d like to make a strawberry jam along the same lines so assume I could make this as per your strawberry recipe only increasing the quantities. Any tips please
Hi Hazel, I assume you mean my One Punnet Strawberry Jam, yes I would just scale it up to about 1.5Kg and it should be fine, I think the setting time would be about the same but just chill an extra saucer just in case! Also use just ripe strawberries, I’ve been buying them recently and quality has been shocking and no good for jam making.
This sounds absolutely delicious Camilla. I’m so in awe of your jams! For a second I thought that was cheese on the bread you’re serving it with – but I’m guessing it’s just very thick butter?!
Thanks Becca, yes it must have been a very cold pat of butter and with fluffy white bread there’s the option of holey bread or thick butter sometimes:-)
Wow, you’re the queen of jams, Camilla! Looks fab.
Thank you Michelle:-)
These looks delicious Camilla, no doubt a million times better than that which we buy from the shop. And well done getting first prize with your Peach & Apricot Jam.
Angela x
Thanks Angela, yes shop bought jams just don’t compare to homemade:-)