Tutti Frutti Jam
User Reviews
5
Tutti Frutti Jam
Description
This jam combines a variety of berries—strawberries, blackberries, blueberries, and raspberries—along with a large amount of granulated sugar and lemon juice including lemon rinds for brightness and pectin support. The fruit is rinsed and hulled as needed before being gently heated with sugar to dissolve it without simmering. After mashing some berries to the desired consistency, the mixture is brought to a rolling boil and cooked for about ten minutes, constantly stirred to prevent sticking or burning.
Setting is tested by chilling drops on a saucer and checking for a wrinkle when pushed. If not set, boiling continues with frequent retesting. Once ready, lemon halves are removed, and the jam is ladled into sterilized jars and sealed immediately to preserve freshness.
This jam provides a flavorful, sweet-tart berry spread excellent for toast, desserts, or gifting. Proper sterilization of jars and lids is emphasized to ensure safe storage. Once opened, jam should be refrigerated.
Ingredients
- 250 g strawberries
- 200 g blackberry
- 200 g blueberries
- 150 g raspberry
- 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.
Notes
- Sterilize jars by washing in hot soapy water, filling and emptying with boiling water, then heating in a 140°C oven for 20 minutes.
- Wash lids with boiling water and let drain before use to maintain sterilization.
- Use a salad spinner or similar method to carefully dry berries before cooking.
User Reviews
Overall Rating
5
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