Tutti Frutti Jam

Image of Tutti Frutti Jam


  • 6 x 200g jars
  • 450g (1lb) blackcurrants (stripped from stalks)
  • 450g (1lb) raspberries (hulled)
  • 450g (1lb) strawberries (hulled & halved if large)
  • 50ml (2 fl oz) of water
  • 1 kg (2lb & 3 oz) of sugar
  • 3 tbsp of fresh squeezed lemon juice


  • Place the jam jars in a pre-heated oven (130 degrees C) for 15 minutes to sterilise
  • Make sure you have weighed all your ingredients & your equipment and utensils are ready
  • Put the blackcurrants and water into a preserving pan. Bring to the boil, then gently simmer the little beauties until the skins are soft approximately 5 minutes
  • Add the strawberries & raspberries (take care not to squash the raspberries when stirring) and simmer for a further 10 minutes
  • Add the sugar, stirring until it is all dissolved – if you do not dissolve the sugar before
    the final boil – you will get sugar crystals forming in the jam. Only add the sugar if the strawberries are soft
  • Add the lemon juice & bring to a rolling boil, your jam should be ready in 3 minutes (see Raspberry Ripple Jam recipe for cold plate and flake tests to ensure jam is ready)
  • Once setting point is reached, remove any scum. Cool the jam for 5-10 minutes, this will ensure that any whole pieces of fruit will not float to the top of the when it is poured into the sterilised jars

18-23 June 2012 is JamJamboree, the brainchild of Clippy McKenna, master preserver and founder of Clippy’s, the innovative Cheshire based food & drink brand.

Her mission is to persuade consumers to push aside cheap sugary jams and demand the higher quality, fragrant and fruity jams; to demonstrate the diverse applications of jam; to establish an annual, national event, celebrating the rich history of ‘jam’ and the important role it plays in our culture; and to make jam cool again! Find out more at www.jamjamboree.org.