Summer Fruit Jam

This recipe comes from Evelyn McBurney

Difficulty easy
Preparation Time 2 minutes
Cooking Time 10 minutes
Servings Makes 20 to 25 jars
Summer Fruit Jam
  • 3lb rhubarb
  • 1lb blackcurrants
  • 1lb raspberries or blackberries
  • 2 lb strawberries
  • Juice of 2 lemons
  • 9lb sugar

Main Instructions
  1. Add fruit to large saucepan or preserving pan
  2. Add 1 pint of water and bring to the boil
  3. Mash the fruit as it comes to the boil
  4. Add sugar and lemon juice
  5. Stir, and bring back to the boil
  6. Pour into 20-25 jam jars (it's best to have these heated to 100oC in the oven before hand) NB: bring jars over to the pan instead of moving the pan...It will be dangerously hot and heavy to move!
  7. Once the jars are filled, add wax disk and cellophane to the jars immediately and allow to cool
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