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 Summer Fruits 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
- Mixed Berry Jam – Farmersgirl Kitchen
Love Summer Fruits Jam? Do pin it!
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.
Judith Luscombe
Brilliant recipe to try when strawberries are plentiful
Eve murphy
This looks wonderful Mmm
helly01
I’d eat this with ice cream as well as putting it on toast!
Sue Obrien
Looks lovely!
Clare Webb
This looks really yummy! I love making jam.
Michelle Kinsey
This looks soooo tasty! Think I’ll have to get my butt into gear and make some, I love summer fruits and berries 🙂 Thanks!
ellecowan1975
my grandma used to make jam with me when i was little, ive never had a go at it by myself but this looks scrummy so i might have to give it a shot!
Samantha Fernley
Must try this as I’m really trying to get into jam making. I’m over run with fruit on my allotment so I must do!
Camilla
You won’t be disappointed:-)
Sharon Hingley
Looks delicious 🙂
Jane English
This jam looks scrumptious, love the fact it has big pieces of fruit in.