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Four-berry summer jam Recipes
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Recipe Name : Four-berry summer jam
Country : United States
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Category : Home > Desserts > Kid Desert
Chef : Sarah Hobbs
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2 lemons
750g strawberries, washed, dried, hulled
4 cups (860g) white sugar
200g raspberries, washed, dried
200g blackberries, washed, dried
200g blueberries, washed, dried

Juice the lemons and reserve the seeds. Place the seeds in a small piece of muslin and tie with kitchen string to secure.

Combine the strawberries, lemon juice, lemon seeds and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10-15 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, stirring occasionally, for 20 minutes or until jam is reduced by one-quarter.

Remove the lemon seeds and add the raspberries, blackberries and blueberries. Cook, stirring occasionally for a further 5 minutes or until jam is set. (To check when jam is set, place a saucer in the freezer. Remove the jam from the heat and place a spoonful of hot jam onto the chilled saucer. Return to the freezer for 1 minute. Run your finger through the jam to test if it wrinkles and jells. If it doesn't, return to the heat for a further 5 minutes then repeat the test.)

Spoon the hot jam evenly among four sterilised preserving jars and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside to cool completely. Label and date. Serve with scones, brioche or toasted fruit bread, if desired.