Making Jam

Take equal quantities of fruit and sugar and a knob of butter and you’re done!


  • 1 kg of Mixed Berries
  • 1 kg Jam Sugar
  • 1 knob of butter


  • Either blend the fruit slightly or mash lightly with a potato masher.  I like my jam a little chunky so I didn’t blend it too much.  
  • Add to a 6 ltr heavy bottomed pot.  Add the Sugar to the pan and stir in with a wooden spoon.  
  • Turn the heat on low.  Keep stirring until the sugar has dissolved.
  •  Add the butter, turn the heat up to medium and bring to a boil.  Stir occasionally.  In the mean time chill a plate in the fridge.
  • Once the fruit is boiling so stiring it doesn’t stop the boil, leave it boiling for 4 minutes, no longer.
  •  Remove from the heat and add a small amount to the chilled plate and place back in the fridge for a few minutes.  You are checking to see if the jam is set.  Remove the plate from the fridge and push your finger into the jam.  If it wrinkles the jam is set, if the surface doesn’t wrinkle put the pot back on the heat for 2 minutes and then test again.
  • Skim any froth off the top of the surface.  Pour into hot jars, filling them to the brim.
  • Place your lids on the jars (preserving/jam jars are best for this as the seals are fresh and your jam will keep).

Jam will keep on the shelf in a dark cool cupboard for 12 months if sealed properly.  Once opened store your jam int he fridge, it will keep for about a month (if it lasts that long)

Jam Tips

Happy Preserving



2 Comments Add yours

  1. Jessica says:

    I used to make jam with my nanna. So exciting. So much sugar!
    do I need to sterilise the jars? That step always seems such a faff & has put me off making preserves, pickles etc.
    & about that knob of butter…..?

    1. Hey there. I normally sterilise my jars in the the dishwasher and then just chuck them in some really hot (not quite boiling water) about 15 minutes before had to warm the jars and the seals. If you are happy with this it seems to work for me (and many others).

      All the butter does is prevent the foam for forming when you are boiling the jam. You can use margarine or vegetable oil to do the same thing, or alternatively if you don’t want to add anything you can let the jam sit for a few minutes when you remove the pot from the heat and then skim the top of the jam. You want to make sure you get the foam off the top before putting it into jars as it makes the texture of the jam a little unpleasant and it actually doesn’t taste all that good. Up to you, your call. Hope that helps.

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