Holly's Homestead — Recipe
Quick Berry Jam
A no-pectin preserve made for a homegrown berry glut
DIFFICULTY Easy
COURSE Condiment
CUISINE British-inspired
COURSE Condiment
CUISINE British-inspired
Use properly sterilised jars and seal while the jam is still hot - this creates a vacuum seal as it cools, which is what makes the jam shelf-stable. Jars that don't seal properly should be refrigerated and used within a few weeks.
Prep
15 min
Cook
20 min
Total
35 min
Serves
20
Freezes well
Yes
01Ingredients
- 1000g berries (raspberries, strawberries, or a mix), hulled if needed
- 800g white sugar
- 2 tbsp lemon juice
02Method
- Place berries, sugar, and lemon juice in a large, heavy-based pot. Let sit for 10 minutes to release some juice.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil rapidly for 15-20 minutes, stirring occasionally, until it reaches setting point (a small amount dropped on a cold plate wrinkles when pushed).
- Skim off any foam from the surface.
- Pour hot jam into sterilised jars and seal immediately.
03Notes & substitutions
- A mix of berries gives a rounder flavour than one type alone.
- Reduce the sugar slightly if the berries are very sweet already, though this may extend the boil time needed to set.
- Add a few whole berries near the end for texture, rather than boiling them all to a smooth consistency.
- Vegetarian and vegan as written.
04Common mistakes
- Not boiling long enough — jam needs a rapid boil to reach setting point; a gentle simmer will never set properly, however long you leave it.
- Skipping the setting point test — jam that looks ready in the pot can still be runny once cooled; always test on a cold plate before jarring.
- Using unsterilised jars — this affects both shelf life and safety; always sterilise jars properly first.
05Storage & leftovers
Sealed
Cool, dark place, up to 1 year.
Opened
Refrigerate, use within a few weeks.
Freezer
Freezes well for up to 1 year if not water-bath sealed.
