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Tutti Frutti Jam with strawberries, blackberries, blueberries, raspberries & lemon.
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5 from 5 votes

Tutti Frutti Jam

Tutti Frutt Jam is a delicious jam packed full of strawberries, blackberries, blueberries and raspberries. No pectin just uses lemon juice for set!
Course high tea, Snack, teatime
Cuisine British
Keyword blackberry, blueberry, raspberry, strawberry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 800 mls
Author Camilla Hawkins


  • 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.
  • Store in a cool dry place and once open, keep in the fridge where it will keep for a few months.
  • 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.