Jumbleberry jam

As I type the last gasp of the summer heatwave has well and truly left and Autumn is blowing in on chill wet winds. While a lot of our summer garden produce has finished (the tomatoes fell foul of blight and the magnificent runner and French bean wigwam blew over) our Autumn raspberries are producing like crazy.

As our freezer is literally crammed to bursting with our bean glut I thought that I would make some jam from the 700 grams of raspberries that we collected at the weekend. I found a recipe for Jumbleberry jam (what a great name1) on the BBC Good Food website and made the quantity of fruit up to a kilo with shop bought raspberries and blue berries.

This recipe is so simple and the result very delicious – we had to try it out of course, once cooled, on slices of thickly buttered bread (sorry waistline!)

Jumbleberry jam

A lovely way to use up the last of the summer fruit
Prep Time 10 minutes
Course Jams and preserves
Cuisine Country kitchen
Servings 4 Jars


  • 1 Large pan
  • 1 Wooden spoon
  • 1 Jam funnel
  • 1 Ladle
  • 4 Sterilised jam jars


  • 1 kilo Mixed fruit (I used raspberries, blueberries and strawberries)
  • 1 kilo Jam sugar
  • 1 Juice of lemon
  • 1 Knob Butter


  • Wash fruit and chop larger fruit such as strawberries then add to a pan with the lemon juice and sugar.
  • Slowly bring to the boil stirring so the sugar doesn't stick on the bottom of the pan. Once the sugar has dissolved add the knob of butter then boil rapidly for 5 minutes. Remove from the heat and drop a little of the mixture onto a chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn’t, boil for 2 mins more, then test again and, if necessary, keep repeating until it’s ready.
  • When cooled slightly pot up in sterilised jars.
Keyword blueberries, jamrasberries, jumbleberryjam, raspberries, strawberries

Debbie Harris

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