Jumbleberry Jam

This is probably my favorite jam. It’s also probably the easiest jam I make so if you have never made jam before but want to this is the recipe to try! I thought I was the only person to make this, of course I wasnt as I got the recipe from a Good Food magazine more than 10 years ago but no one I know makes it and everyone that has tried it has loved it, one of my jam connoisseur friends declared it to be the best jam she ever had! Praise indeed as she is a regular jam maker herself. The only downfall of the jam for me is that no batch is ever the same. Thats not to say it’s ever bad (so far it has always been delicious) but when I get to the last jar of a batch that has been particularly delicious its sad to know it wont be replicated exactly. This is totally my own fault as each time I make it I just throw in with abandon any berries that take my fancy, changing the quantities and berry types each year. This years batch however can be replicated as I am writing the recipe down and I’m glad I am as it’s a good batch!

The general rule of Jumbleberry jam is that you use what you can get your hand on, in varieties and quantities of your choice. Weigh the fruit and use the same weight in sugar, boil both together until setting point is reached then put into jars. The beauty of that rule is you can make as much or little as you like. But in the interests of writing a recipe I have weighed this years choice of fruits, which incidentally began when I saw and bought some glorious red currants, as I paid for them I knew the beginning of my Jumbleberry jam was born!

This is only a guide and the recipe can easily be halved or various berries swapped.

Jumbleberry Jam (2011!)

1k 350g (48 oz) of fruit

  • 400 g (140z) Strawberries hulled and halved.
  • 150g (5 oz) Red currants picked from stems.
  • 250 g (9 0z) Blueberries.
  • 300g (10 oz) Blackberries
  • 250g (9 oz) Raspberries

1k 350g (48 oz) sugar, I used ‘jam’ sugar with added apple pectin.

Juice of 1 large lemon.


  1. Put saucers in the freezer for the setting test.
  2. Add all the washed berries, sugar and lemon juice to your pan.
  3. Stir regularly until the sugar dissolves, when there are no granules on the back of a wooden spoon its dissolved.
  4. Boil rapidly for 15 minutes then test for setting by taking the pan off of the heat and put a teaspoon of jam onto one of the saucers from the freezer. Leave for a minute or so and test by pushing your finger through the jam, if it wrinkles its reached setting point. If not return to heat, boil for another 2 minutes and repeat the saucer test. This can be repeated until setting point is reached.
  5. Put into jars and process for 10 minutes in a water bath or follow your usual canning procedure.

  1. #1 by lizthechef on July 16, 2011 - 18:56

    Oh, this is my next jam effort – mine is always too runny…Thanks for doing the oz. as well!

  2. #2 by Sara Coles on August 2, 2014 - 15:58

    This sounds delicious! I plan to try this recipe using red currants, wineberries and blueberries.

    • #3 by Jayne on August 3, 2014 - 14:08

      That sounds a fabulous combination! Let me know how it turns out!

  3. #4 by Sara Coles on August 3, 2014 - 17:39

    Jayne, I have never heard of “jam sugar with added apple pectin.” Is that different than regular pectin? If so, could you substitute? Thanks.

    • #5 by Jayne on August 3, 2014 - 18:18

      Sara, jam sugar is available in the UK and is simply sugar with added pectin. In fact nowadays I prefer not to use the “jam” sugar. If I were making this jam today I would use the juice of a lemon for added pectin but if you have pectin that you like to use it would be fine to use that along with your sugar. I hope your jam turns out well!

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