Tutti Frutti Jam aka Bumbleberry Jam is a delicious mix of strawberries, blackberries, blueberries, raspberries & lemon juice. No additional pectin is required!
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.
Strawberry, Blackberry, Blueberry & Raspberry Jam was just a bit of a mouthful 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 to be used for dessert as I’d also bought some reduced plums.
However, when I came to make plum jam the berries won me over. It was 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?
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 fruit?
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 and 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 there is in the skin and pips. Hence, I added the lemon skins to this recipe to boost the pectin and a tangy lemon flavour.
So what did my Tutti Frutti Jam taste like?
I’m always so nervous when opening up a new pot of jam. First, it needs to pass the set test, it can vary between a soft and firmer set but something liquid or too firm won’t do.
If the jam is too runny pop it back in a pan and boil until a better set is reached (after re-sterilising the jars).
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 my 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 liked it, phew. Then I tried it and loved the fresh tang the lemon juice adds to this jam, but it’s still sweet and fruity!
Serving Suggestions for Bumbleberry Jam
- Spread on your favourite afternoon tea treat such as a scone, croissant, crumpet, English muffin etc.
- Stir into rice pudding, yogurt or semolina.
- Use to sandwich a layer cake together eg Victoria Sandwich.
- A great addition to baked goods such as cakes and cookies or even steamed puddings.
More Berry Jam Recipes
I hope you try my Tutti Frutti Jam recipe as it’s great for using up a glut of summer berries. For more berry recipes you should try:
- Blackberry & Apple Jam
- Strawberry & Gin Jam
- Simple Blueberry Jam
- Easy Seedless Blackberry Jam
- Raspberry & Blackcurrant Jam
- Blackberry & Raspberry Jam
- Strawberry, Raspberry & Redcurrant Jam
- Summer Fruits Jam
- Damson & Redcurrant Jam
- Mixed Berry Jam
How long will Tutti Frutti Jam keep?
If stored in a cool dry place then Tutti Frutti Jam will last for years but for the best flavour and colour, eat within 12 months.
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Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Tutti Frutti Jam
Ingredients
- 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
Instructions
- 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.
- Store in a cool dry place and once open, keep in the fridge where it will keep for a few months.
- Yields 800 ml.
Mandi Clark
Hi Camilla
Can frozen fruit be used for this recipe? It looks delicious
Many thanks
Mandi
Camilla
Hi Mandi, yes you can make any jam with frozen fruit.
Nc
Hi this is amazing I have a homebased baked goods business and I would love to make this if that’s alright and I never give out the recipe thank you.
Camilla
Are you putting it in your bakes?
Nc
I was thinking to jar it and in thumbprint cookies
Camilla
As long as you’re not mentioning my blog then there’s nothing to stop you really:-)
Nathalie
Camilla,
Is it possible to make a reduced sugar version of this jam?
Camilla
Hi Nathalie, you could perhaps reduce the sugar in the recipe by 100 grams but any more than that I wouldn’t be sure of the effect on the keeping quality. At a certain point you go from jam to spread and need to either freeze or eat the jam up within a week (kept in fridge).
Celia
Made this but substituted redcurrants for the blackberries. Excellent flavour and good set. My local supermarket often has small packs of berries marked down in price, but I had never thought of making jam from a mixture of them. I think this would be good with any combination of berries. The only thing I would do differently next time would be to cook the blueberries until soft before adding the other berries, as blueberries take longer to cook. Will definitely do again!
Camilla
Great Celia, glad you liked the recipe:-)
Camilla
So glad you like it:-)
Abigail Margaret
Blackcurrants are the super pectin of the jam world. By combining high pectin fruits with low pectin fruits, you can create luscious jam without lots of sugar.
Camilla
I’m sure you could add blackcurrants to this recipe if you wished!
ANGELINE
Please use Us measurements when giving recipes .. don’t know and don’t use nunbers like 250 G’ what is it ????? hate recipes like that …
Camilla
Hi Angeline, I have answered this question a few times and it boils down to the fact that measurements of volume do not convert to the same measurement of weight, this article puts the case for using scales perfectly: https://www.pastemagazine.com/articles/2015/09/9-reasons-to-ditch-your-measuring-cups-and-get-a-s.html And 250g is 250 grams, I had to cross over from imperial pounds and ounces as a child to metric, we learned to roughly convert 1 oz to 25 grams (it’s actually 28.34 but if you scale a whole recipe on this proviso then the recipe will work). And if if it makes you feel any better I bought an Australian book as a teen to use in my Home Economics class and as every recipe was in cups I couldn’t use it. Those were the days before we had the internet and I couldn’t Google for a conversion and cups weren’t available in our shops at that time. So I understand your frustration but giving out a bad version of my recipe is not something my readers or you would thank me for. Jam making is a precise science unlike making say a casserole.
Lucy
Love the look of this jam and it would be so easy to make this now that berries are down in price at last! Might have to dig out my jam pan. Loving the bright vivid photos too!
Camilla
Thank you Lucy, yes lots of cheap berries around at the moment:-)
Candace
This looks amazing. Love the thought of all those fruit flavours mixed together. Victoria sponge with plenty of jam would really show this jam off
Camilla
Thank you Candace, ooh yes love a nice Victoria Sponge with a good slathering of clotted cream:-)
Amanda
Does this jam need to be kept in the freezer?
Camilla
Hi Amanda, no all my jams will keep in a cool, dry place and are best eaten within 12 months for colour and flavour but will actually last years. Once opened just store in the fridge where it will keep for a few months. (I’ve updated the post now).
Jacqueline Meldrum
That looks heavenly Camilla and like you i like the seeds. Just gorgeous Sharing this now!
Camilla
Thank you Jacqueline, yes we need seeds for roughage:-)
Kavita Favelle
Aah Camilla, you are after my own heart calling this tutti-frutti as that was a favourite ice cream flavour of mine as a young child. It felt so tropical. Lovely combination of summer berries for this jam.
Camilla
Yes, I recall that too now and were there some sweets?
Dannii
I can never decide which flavour of jam I want, so this is ideal as I can have them all at the same time now.
Camilla
There you, problem solved:-)