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Mixed berry jam

Make the most of summer's juicy berries, and use fresh blueberries, strawberries and raspberries in this 5-ingredient jam – jam can last up to six months! - by Chantal Walsh
  • 09 Feb 2017
Mixed berry jam
Cook: 35 Minutes - easy - Makes 3cups - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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Make the most of summer's juicy berries, and use fresh blueberries, strawberries and raspberries in this 5-ingredient jam – jam can last up to six months!

Ingredients

1 vanilla bean

250 g punnet fresh strawberries, hulled and halved

125 g fresh blueberries

125 g fresh raspberries

500 g packet jam sugar

Method

  1. Place two small plates in the freezer for testing the jam.
  2. Using a sharp knife, cut vanilla bean in half lengthways. Scrape out seeds. Add bean and seeds to a large, heavy-based saucepan with remaining ingredients. Stir over a low heat until sugar is dissolved. Bring to boil. Boil rapidly, uncovered, stirring occasionally, for about 8 to 10 minutes, or until jam reaches setting point. Remove from heat.
  3. To test jam, place 1 tsp of the jam onto a chilled plate. Run your finger or push a teaspoon through jam. If it wrinkles and doesn’t run together, jam is at setting point and is ready to be bottled. If jam is still runny, continue to cook until it reaches this point.
  4. Carefully remove vanilla bean with tongs. Stand for 2 minutes. Pour hot jam into two sterilised jars (1½-cup capacity) and seal. Store unopened jars in a cool, dark place for up to 6 months.
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