Quick to make and intensely fruity — this small-batch jam works with nearly any berry or soft fruit. Great on toast, stirred through yoghurt, or spooned onto pancakes.
Base Recipe
- 500g fresh or frozen fruit (see combinations below)
- 400g granulated sugar (or jam sugar if not adding lemon)
- 2 tbsp lemon juice (helps the jam set and balances the sweetness)
Method
- Prepare the fruit – Rinse fresh berries. If large (like strawberries), chop into smaller pieces.
- Combine and rest – In a heavy pan, mix the fruit, sugar, and lemon juice. Leave for 10–15 mins so juices start to release.
- Cook – Bring to a boil over medium heat, stirring to dissolve sugar. Boil briskly for 8–12 mins, skimming any foam.
- Check for set – Place a small plate in the freezer while jam cooks. To test, spoon a little jam on the plate, chill for 1 min, then push it with your finger, if it wrinkles slightly, it’s ready.
- Jar – Pour into warm, sterilised jars. Seal and label. Store in the fridge once opened.
Fruit Combinations That Work Well
(Each combo = 500g fruit total. Use frozen if not in season.)
🍓 Single Fruit
| Fruit | Notes |
|---|---|
| Strawberry | Soft, sweet. Add lemon for brightness. |
| Raspberry | Tart and fragrant. Needs no extras. |
| Blueberry | Juicy and subtle — lemon helps bring it out. |
| Blackberry | Bold and earthy. Add a little apple for extra pectin. |
| Cherry | Rich and jammy. Pit first! |
| Plum | Slightly firmer. Great with warm spices. |
🍇 Fruit Blends
| Combo | Notes |
|---|---|
| Strawberry + rhubarb (300g/200g) | Sweet & tart, classic combo. |
| Blackberry + apple (350g/150g) | Apple adds structure and sets well. |
| Raspberry + blueberry (250g/250g) | Bright and jammy with nice balance. |
| Cherry + plum (300g/200g) | Deep, rich and slightly tart. |
| Strawberry + raspberry (300g/200g) | Soft and summery. |
| Blackberry + cherry (250g/250g) | Bold, dark and complex. |
| Mixed berry (any mix!) | Use what you have — just hit 500g total. |