How To Make Forest Fruits Jam

Homemade Jam Recipes

Ingredients: Forest Fruits Jam Recipe

Photo of Forest Fruits2 lb / 1,000 grams of mixed forest fruits
2 lb / 1,000 grams of white granulated sugar
1 lemon

Method - What To Do

The exact definition of 'forest fruits' is a little vague, as this mix is certainly very similar to 'summer fruits'. However, most will agree that the mixture tends to lack red fruit, such as raspberries and strawberries, and usually includes only darker fruit. A typical supermarket mixture (available frozen) would most likely include blackberries, blackcurrants, blueberries, cherries and purple grapes. You can vary the ratio of fruit as required, or mixed frozen with fresh, if you have limited supplies available from your garden.

If at all possible, try not to wash the fruit, unless it is dirty, as it will add extra water to the jam mixture and may also wash away some of the flavour. If you do wash the forest fruits, damp them dry with some tissue or a tea towel.

Tip all of the forest fruits into a large enamel or metal saucepan, with the sugar and the juice of one lemon and its pips (place the pips in a muslin bag). The lemon pips will add further pectin to the mix and improve its setting properties. Slowly warm up the mixture and stir or shake the pan, to dissolve the sugar. Try not to stir too vigorously, so that the pieces of fruit remain solid, rather than broken up. As soon as you know that the sugar has dissolved into the juices, turn up the heat so that the jam begins to boil strongly, stirring at the base to prevent any chance of burning.

After a minute or two of boiling, lower the heat so that the syrup simmers for five minutes and then test the jam, to see if it is ready to set. Spoon a small portion of the forest fruits mixture onto a plate that is cold (ideally from a freezer) and see if the jam starts to set after 30 seconds to a minute, or thereabouts. If a skin has formed, you can be sure that your jam is ready. If not, carry on with your simmering and gentle mixing, re-testing in this way every few minutes.

When your delicious forest fruits jam is ready to set, remove the saucepan from the cooker and allow it to cool for ten minutes. If there is any froth on the top, this can be scraped off or alternatively, the scum can be dispersed by mixing in a small knob of butter. Then, transfer your warm jam to clear glass jars (sterilised), after first removing the muslin bag of lemon pips and mixing one last time.

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