Saturday, 11 January 2014

Mixed berry jam

I had had success with rhubarb and strawberry jam.  We loved the jam.  Then I gave it all away at Christmas.  Berries were cheap.  So berry jam it was.

I searched the web for a recipe but couldn't find anything that was quite right.  So I winged it.  Using my experience with the last jam.  And it worked.

I now have a jar in the fridge, have given on to my mum and have a couple of other jars to see us through for a while.  Maybe it is time to make more chutney.

I am keeping this post brief because we are off to the beach for a few days and I am distracted by packing, birthdays, comedy on the telly, and recipe testing.  As usual there is much to post about, just not much time for it. 

Previously on Green Gourmet Giraffe:
One year ago:
Rapid Refried Beans for Tacos
Two years ago: Christmas cheese muffins, icy poles and the beach
Three years ago: Chocolate cake - the way mum made it
Four years ago: Tetris, the Foolish Hedgehog and Brunch
Five years ago: Miso Soup for after the feasting!
Six years ago: Mole and the global village

Mixed berry jam
Makes about 825ml

500g strawberries
250g raspberries
125g blueberries
2 tbsp lemon juice
1 3/4 cups sugar

Hull the strawberries.  Place in saucepan with remaining ingredients and bring to boil over medium heat.  Simmer on low heat for about 60-80 minutes.  (I simmered it for 20 minutes, got impatient and turned the heat to high for about 15 minutes and it started to bubble and spit too much so I lowered heat again for about 30 minutes.)

While jam is simmering, sterilise your jars and lids.  I bake mine for 30 minutes in the oven at 150 C and boiled the lids on the stovetop for 10 minutes, then dried them on a rack.  I find it easy to put all the jars in a roasting dish so I am not having to handle them individually.

Meanwhile, place a saucer in the freezer.  When jam seems thickened - it should be clinging to the spoon and there will be a trail if you drag the spoon through it - place a small blob on sauce and if you run your finger through the cooled jam it should leave a clear path through the mixture (rather than it running together again).

Spoon into sterilised jars and screw lids on tightly.  (I made about 3 and a half jars.)  Store in a cool place.  Keep in the fridge once opened.

On the Stereo:
Live at Leigh Folk Festival: Alasdair Roberts

24 comments:

  1. I want this with my peanut butter and jelly sandwiches!

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    1. Thanks Joanne - wish I could send you a jar

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  2. Looks delicious and I adore the deep red colour. I used to make a lot of jam but not done it for a few years. I once made berry jam and then added the grated zest of lime, it was really good. You'll have to try it on your next batch
    I'm jealous of all your berries, its still cold here!

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    1. Thanks Katie - the colour is glorious - lime zest would be a lovely addition - wishing I could send some warmth your way - we have too much of it :-)

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  3. I don't really eat jam regularly so it wouldn't be worth me making it but I love the idea of a bubbling pot of sweet stuff :) Your pictures are especially lovely in this post.

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    1. Thanks Emma - I don't usually eat lots of jam but have been eating more with home made jam about. And thanks for the kind comment on my pictures - I had wished for more time to get it right but probably sometimes best to just go with the first few

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  4. That's great looking jam Johanna. Enjoy your time at the beach.

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    1. Thanks Cakelaw - had a great time at the beach - wish we were still there

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  5. Have fun at the beach Johanna! :D The jam looks lovely and there are so many lovely strawberries around at the moment!

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    1. Thanks Lorraine - we had the best strawberries at the beach - too good to make into jam - perfect for eating by the handful

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  6. Nice one, I always enjoy making berry jams

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    1. Thanks Cate - haven't made many berry jams until this summer but they aren't as hard as I feared

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  7. Ah, to be off to the beach knowing Mixed Berry Jam is waiting for my return. Not happening in this neck of the woods I'm afraid. But, I can dream:) Thanks for sharing, Johanna. Have a wonderful time!!!

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    1. Thanks Louise - I am glad to share the dream - now I just dream of weather cool enough to bake some nice sourdough bread to slather with jam :-)

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  8. I greatly fear that berries would not survive the journey from fresh to jam with me around. I am eating them at a gorgeous pace at the moment but sometimes do encounter rather battered cheap ones and they would be perfect for jam making.

    Jam aside, I hope you have a lovely time at the beach!

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    1. Thanks Kari - I am missing all the lovely berries we had at the beach - they are so lovely at the moment - sylvia and I can easily devour a punnet of raspberries between us

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  9. I haven't made jam for ages, I just never seem to have the time. It is so good too, much nicer than anything you can buy. In the winter I sometimes just use a bag of frozen mixed fruit to make jam and it is lovely, but I bet this is better!

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    1. Thanks Jac - I am terrible at buying fruit to make jam and suddenly I have to make it or it will be a crying waste of money and good fruit. Am sure this would work well with frozen berries too but have never thought to try it

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  10. I'm always a bit scared of jam making, though I did make some excellent red currant jelly just before Christmas and it was a doddle (well, I nearly burned it, but it was quite simple!) Have a lovely holiday!

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    1. Thanks lucy - I think there were redcurrants on sale when I made this and later I kicked myself for not buying some to add to the jam - have only used them once and would love to try them more. But am finding the berry jam easier than I expected

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  11. Looks so lovely! I haven't really made jam before but have bookmarked this one :)

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