Summer Pudding Jam

Posted by Donna-Marie Pye on

  • 1.2 kg (about 8 cups) washed and hulled or stemmed mixed berries (see note below)
  • 675 g (3 1/4 cups +2 tbsp) granulated sugar
  • 60 mL (1/4 cup lemon juice)
  1. In a large bowl, combine berries, sugar and lemon juice and macerate (let stand) for at least 15 minutes or up to 1 week covered in the refrigerator.
  2. Prepare the jars ( CLICK HERE  to downloaded instructions). 
  3. Transfer the mixture to a pot or preserving pan. Heat on medium-high heat and bring to a hard boil, stirring frequently.
  4. When the setting point is reached (see page 23) remove from the heat and pour into prepared jars to within 1/4 to 1/8-inch of the rim. Wipe the rims if necessary, seal and invert for 1 to 2 minutes. Flip right side up and let jam sit undisturbed, for 24 hours.

Makes five 250 mL/8 oz jars

Note:  I leave most of the berries whole, but if the strawberries are large I smoosh them by hand once they are macerated. - Camilla

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  • What is the difference target="_blank">sprinkled


    summer and cold puddings?
    Ilmu Forensik on

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