In the midst of various berries and currants needing picking, I save time by making a mixed fruit jam. Some people call it tutti frutti, some mixed berry. I found the name “Jumbleberry” appealed to me and so I always made Jumbleberry jam when I had a small amount of red gooseberries from our solitary bush, threw in some blackcurrants, the last handful of red currants that I would pick and the throw in some of our prolific raspberries for good measure. M misheard me – so “Jungleberry Jam” was born!
2kg of mixed currants and berries (redcurrants, blackcurrants, raspberries and red gooseberries)
2kg granulated sugar (it is a lot cheaper than jam or preserving sugar and is fine to use if you are not fussy about clarity or setting)
optional: bottle/packet of pectin
- Warm fruit in large preserving pan and slowly heat, letting the berries burst and juices run.
- Meanwhile warm sugar in a low oven (& your dishwasher clean jam jars)
- Add sugar and stir to ensure even melting of all the sugar.
- Bring to the boil, keep stirring and bring to setting point (105 C / 220F or passes the wrinkle test).
- If in doubt stir in the pectin (I used Certo) – if your fruit has enough naturally occurring pectin you may not need it.
- Pot and seal in the previously warmed jam jars.