Teddy Mitchell's Jumbleberry Jam Recipe

Healthy Living - Teddy Mitchell's Jumbleberry Jam Recipe

 

I have a sticky secret. I make my own marmalade and jam.

The plan was to present my Seville orange recipe for you, but it’s too late in the season (the good oranges are from January to February). No problem, I’ll demo a lemon marmalade! All was going well until I got a phone call, took my eye off the boil for a minute or two and my golden ambrosia was a brown molten mess. Ah well.

I now gift to you my easy jumbleberry jam.

3 ingredients, 30 mins and a small batch to start you off. Perfect for Mother’s Day – and you can say you made it yourself!

 

Ingredients:

 

450g frozen mixed berries

450g granulated sugar

2 tbsp lemon juice

 

Method:

 

Put all the ingredients into a saucepan and let stand for at least an hour to defrost.

Overnight is best.

Place a couple of saucers in the freezer.

Begin to heat the mixture on a very low heat to allow the sugar to dissolve. Stir gently and occasionally.

Prep your jars.

Wash with hot soapy water and place in a low oven 140 degrees.

When the sugar has dissolved, turn up and heat jam quickly to a rolling boil.

After a few minutes, test to see if it has reached setting point.

Spoon hot jam onto your chilled saucer. If it wrinkles when you push it with your finger, it’s ready.

Remove from heat and leave to cool for 10 minutes – this makes your jam thicker and stops the fruit pieces floating to the top of the jar.

Spoon into the jar, add a waxed disc if you like and seal the lids.

Allow to cool before labelling.

 

Enjoy!