Tutti Frutti Jam
Last week I was lucky enough to stumble across punnets of strawberries, blackberries, blueberries and raspberries for 50 pence each so I decided to make Tutti Frutti Jam. Well Strawberry, Blackberry, Blueberry & Raspberry Jam was just a bit of a mouthful really and too much to write on a label! Update, since writing this post I’ve been told this jam is called Bumbleberry Jam in the USA which is a lovely name I think:-)
Truth be told I had intended these berries be used for dessert as I’d also bought some reduced plums. However when I came to make jam the berries won me over and just as well as most of the plums I’d bought were over ripe so we ate as many as we could and composted the rest.
Why is it important to use fresh fruit when making jam?
Ideally you should use fruit that is just ripe as it has higher pectin levels (these berries are however low in pectin to start with) and has the best flavour, over ripe fruit will make a poor tasting jam, there’s no disguising it!
Do you need to use pectin or jam sugar when making jam with low pectin fruits?
You can but I used jam sugar in my first ever jam and didn’t like the stiff set I got. I have never used liquid pectin as so far I have had success just using lemon juice which aids the gel formation (there’s a long scientific explanation which I won’t go into here)! There isn’t any pectin in lemon juice but it is in the skin and pips which is why I added the lemon skins to this recipe to give an extra helping hand.
So what did my Tutti Frutti Jam taste like?
I’m always so nervous when opening up a new pot of jam as first it needs to pass the set test, it can vary between a soft and firmer set but something that is liquid or stiff just won’t do. If jam is too runny you just pop it back in a pan and boil until a better set is reached (re-sterilising the jars of course). I could tip this jam upside down and it didn’t move so I was worried it was too stiff at first but once I got a spoon into it I realised it was just right. My only taste tester, apart from me, was my son as hubby and daughter don’t like seeds in jam. So I plied some bread with my Tutti Frutti Jam and awaited my son’s verdict. He really liked it, phew. Then I tried it and I like the fresh tang that the lemon juice adds to this jam, but it’s still sweet and fruity! It would go perfectly at breakfast or with afternoon tea on a scone etc.
More Berry Jam Inspiration
I hope you try my Tutti Frutti Jam, which is great for using up a glut of summer berries. For more berry combination recipes you might like to try:
Why not pin for later?
Tutti Frutti Jam
- 250 g strawberries
- 200 g blackberries
- 200 g blueberries
- 150 g raspberries
- 700 g granulated sugar
- 50 ml lemon juice freshly squeezed (about 1.5 lemons) + 2 half lemon rinds
- Put 2 saucers in the freezer which will be used to test for set.
- Rinse and dry the berries (I use my salad spinner).
- Hull the strawberries.
- Add berries, sugar, lemon juice and lemon rinds to a preserving pan or similar heavy bottomed pan.
- Place on a low heat and stir with a wooden spoon until all the sugar has fully dissolved (do not simmer).
- Use a potato masher to mash the strawberries and blackberries to the desired consistency.
- Slowly bring the pan to a rolling boil and then time for 10 minutes, stirring constantly.
- Take off take off heat and test a few drops on a saucer by placing in the fridge for a minute.
- Push you finger through the jam and if it forms a crinkle then it’s ready, if not boil for another 2 minutes at a time and retest until setting point is reached.
- Remove lemon halves and ladle into 2 medium sized sterilised jars (see notes) and screw lids on immediately.
- Yields 800 mls.
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.