This berry jam contains only a few ingredients, and is easy to spread on toast or to mix in with yoghurt. 


  • 4 1/2 c. mixed berries (I used blueberries & blackberries. You could also add in raspberries if you wanted to.)
  • 2 1/2 c. sugar
  • 1 tsp. lemon juice


  1. Mix all ingredients together and place over medium heat. 

  2. As the sugar melts and the juices of the berries are drawn out, mash the berries so that only some whole berries are left. 

  3. As the mixture becomes more liquid, bring to a boil, and keep at a boil. 

  4. When the mixture reaches the "set" or "sheeting" stage (see below for more info), remove from heat and pour into a sterilized glass jar. 

  5. Let cool, and store in fridge. Will keep for a few weeks. Enjoy it spread on toast! 

Recipe Notes

If the jam starts to smell caramelized, you've overcooked it. But not to worry -- add a dash of water to thin it out and call it 'caramelized bumbleberry jam'. Whose to know that you didn't do it deliberately? :)