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
- 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
- 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.