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.
Maddy
I love the smell of the house when jam-making’s on the go!
Camilla
Nothing better:)
Ursula Hunt
Not be long now until the allotment is producing great fruit for jams
Camilla
I wish I had an allotment:-)
Heather Haigh
I do like Jam, but I’ve never been brave enough to make my own.
Victoria
Gosh this looks good.
Camilla
Thank you. I will have to make this again as I loved it:-)
auntygeek
I’m not usually a fan of chunky fruit in jam, but this looks lovely, not at all artificial. Yum.
Camilla
It was superb:-)
Maya Russell
It’s December, and it’s this time of year I fancy white bread, butter and good jam like this.
Lisa Williams
delicious such a good use of a trip to a pick your own I can’t wait to try it next summer 🙂
Susan Hall
Looks delish
prwilson
My garden is fast running out of summer fruits. 🙁
Evelyn Moffat
Hit Recipe!!!
Camilla
Thanks, we love it:-)