I am not a big “jam” eater … but I do like to have some in the fridge for those occasions that I need it. BUT I am a big “berry” lover … so making a mixed berry jam seemed the way to go for me.
When I was helping Tenina with her classes I was so impressed with her Strawberry and Vanilla Jam ( see here ) so I used that as my guide to make this mixed berry jam.
This recipe will give you two x 250g jars full … perfect for gift giving if you need something as a host gift … so there will be one for you and one to give away. There really is nothing more special than a homemade gift!
This is what I would term a “low sugar jam” as more often than not jam can be equal parts fruit to equal parts sugar. Sugar acts as a preservative and setting agent so I do sterilise my jars (see below for more hints on that), and once made and cooled I store my jam in the fridge. We will use it within a few months, but it will keep for up to a year.
Any mixture of berries can be used, either fresh or frozen, but if frozen it may take just a little longer to cook due to the moisture content (about an extra 5 minutes). I tend to use a mixture of fresh strawberries, but buy a variety of frozen berries as they are not often available fresh. When buying frozen I look for the Frozberries brand (sold under the retail name of Harvestime), as they buy their mixed berries from Germany, blueberries from Canada (and Australia when they can get stock), boysenberries from Australia and New Zealand, redcurrants / blackcurrants and sour cherries from Europe.
Tania from The Cook’s Pyjamas has done a great post on making a low sugar jam the traditional way, and includes some great tips on sterilising your jars before storing ( see here ).
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- Everything in ™ bowl ready to cook
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- Cooked and stored in 250g glass jars
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- Jam with croissant! Yuuummmm!
Everything in ™ bowl ready to cook
- 800g mixed berries (I use 400g fresh strawberries, and 400g Frozen Mixed Berries)
- 400g golden caster sugar, or plain caster sugar
- 1 green apple, washed, cored, and chopped with skin on
- 1 whole lemon, washed and cut into quarters
- 1 tsp vanilla bean paste, or vanilla powder
- Place all ingredients into TM bowl and cook 35 minutes / Veroma / speed 1 / MC off with simmering basket on top
- NB: if you find your mix is "spitting" beyond the simmering basket whilst cooking, reduce temperature to 110 in the TM5 and TM6 (I have not found this happen in the TM31)
- Stir the jam around and check the consistency … it will still be runny at this stage but it is worthwhile to see where it is at, then continue cooking for another 10 minutes / Veroma / speed 1 / MC off with simmering basket on top
- NB: please note comments above re "spitting" and adjust the cooking temperature if necessary
- Check the consistency again, and this time it should be thicker … I don’t worry about placing a small amount on a cold saucer to confirm it is setting, as long as I am happy with the thickness of the jam I stop … if you want it a touch thicker add another couple of minutes but do it slowly from now on as you don’t want to overcook the jam otherwise it will be very thick (it will continue to thicken on cooling)
- Remove the four skins of the lemon (the flesh would have cooked into the jam)
- Pour into sterilised jars, seal, and turn upside down on your bench until cool
- Once cooled completely, store in the fridge
This is what I would term a "low sugar jam" as more often than not jam can be equal parts fruit to equal parts sugar. Sugar acts as a preservative and setting agent so I do sterilise my jars (see below for more hints on that), and once made and cooled I store my jam in the fridge. We will use it within a few months, but it will keep for up to a year.
Any mixture of berries can be used, either fresh or frozen, but if frozen it may take just a little longer to cook due to the moisture content (about an extra 5 minutes). I tend to use a mixture of fresh strawberries, but buy a variety of frozen berries as they are not often available fresh. When buying frozen I look for the Frozberries brand (sold under the retail name of Harvestime), as they get their mixed berries from Germany, blueberries from Canada (and Australia when they can get stock), boysenberries from Australia and New Zealand, redcurrants / blackcurrants and sour cherries from Europe.
Tania from The Cook's Pyjamas has done a great post on making a low sugar jam the traditional way, and includes some great tips on sterilising your jars before storing (see main post for link).
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