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    Summer Berry Jam with Blueberries, Raspberries and Blackberries

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    Summer Berry Jam with Blueberries, Raspberries and Blackberries

    This delicious jam, brimming with flavour, is easy to make and needs no specialist equipment. An ideal preserve for beginners.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Makes: 3-4 jars


    • 250g raspberries
    • 250g blackberries
    • 250g blueberries
    • 750g Tate & Lyle Preserving Sugar


    1. Preheat the oven to 170C, gas mark 3. Wash and dry 3-4 medium-sized jam jars and lids (or use waxed discs and jam pot covers instead of lids). Place the jars on a baking tray in the oven for 5-10 minutes to sterilise.
    2. Put the berries in a large saucepan and heat slowly until the juices start to run. Lightly crush the fruit with the back of a spoon to allow more juice to run, but don’t reduce to a pulp. Cook for 10 minutes or until just softened
    3. Add the sugar to the pan and stir over a moderate heat until dissolved. Bring to the boil then bubble, stirring occasionally, for 10-15 minutes until the setting point has been reached (see Cook’s tips). Use a plastic jug and wide funnel to pour the jam into the jars, then top with the waxed discs. Cover and seal with lids or jam pot covers.
    4. Once cool, serve with slices of Waitrose White Crusty Bread and unsalted butter. The jam will keep for about one month in a cool, dark place.

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    Cook's tips

    This recipe will make about 1.3kg jam. To make more, simply double the ingredients.
    To check for the setting point, place a saucer in the freezer for a few minutes. Place
    half a teaspoon of the hot jam onto the saucer and leave for 30 seconds to cool. Push your little finger across the surface of the jam. If the jam wrinkles, it is ready to pot.
    If not, boil for a further 5 minutes then test again.


    Average user rating

    4 stars