Jungleberry Jam

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

  1. Warm fruit in large preserving pan and slowly heat, letting the berries burst and juices run.
  2. Meanwhile warm sugar in a low oven (& your dishwasher clean jam jars)
  3. Add sugar and stir to ensure even melting of all the sugar.
  4. Bring to the boil, keep stirring and bring to setting point (105 C / 220F or passes the wrinkle test).
  5. If in doubt stir in the pectin (I used Certo) – if your fruit has enough naturally occurring pectin you may not need it.
  6.  Pot and seal in the previously warmed jam jars.