Description
Mary Berry’s summer jam is a classic fruit preserve made from mixed summer berries—usually strawberries, raspberries, redcurrants, or blackberries. The fruits are gently boiled with sugar and lemon juice to create a soft-set jam that celebrates the freshness of summer. It’s ideal for breakfast spreads or sweet bakes.
Ingredients
- 900g mixed summer berries – Such as strawberries, raspberries, and redcurrants
- 900g granulated sugar – Helps preserve and set the jam
- 2 tbsp lemon juice – Adds acidity and aids in setting
Instructions
Step 1: Sterilize the jars
-
Wash jars and lids in hot, soapy water, and rinse well.
-
Place on a baking tray in a low oven (120°C/250°F) for 10–15 minutes to dry and sterilize.
Step 2: Prepare the fruit
-
Rinse berries gently under cold water.
-
Hull strawberries and remove any stems or leaves from other berries.
-
Roughly chop large berries if needed.
Step 3: Combine berries and lemon juice
-
Place the prepared fruit and lemon juice into a large saucepan.
-
Gently heat for 5–7 minutes, until the berries start to break down and release their juices.
Step 4: Add sugar and dissolve
-
Stir in the sugar and mix until fully dissolved.
-
Continue heating over low heat—don’t boil yet—stirring occasionally.
Step 5: Boil the mixture
-
Once the sugar has dissolved, bring the mixture to a rolling boil.
-
Let it boil for 8–10 minutes, skimming off any foam.
-
Stir occasionally to prevent sticking.
Step 6: Test for setting point
-
Drop a spoonful of jam onto a cold plate, wait 30 seconds, then push it with your finger.
-
If it wrinkles slightly, it’s ready. If not, boil for another 2 minutes and test again.
Step 7: Jar the jam
-
Carefully pour the jam into sterilized jars while hot.
-
Seal immediately with clean lids.
-
Let cool at room temperature before storing.