Jumbleberry Chilli Jam

This is a great recipe for and perfect served on toast with breakfast or alongside a strong cheese.

Whilst some of these berries are not in season yet, you may have boxes of them in the freezer and this little recipe is perfect for using them to make a delicious jam.

Jumbleberry jam

  • 500g mixed berries - raspberries, redcurrants, blackberries, blackcurrants, strawberries
  • 500g white sugar
  • 1 lemon
  • 1 Scotch Bonnet chilli pod

To make :  

1) Destem and wash the berries and currants. 
2) In a preserving, mix together the berries and sugar and stir in the juice of one lemon.   We also like to add a little lemon zest with this recipe
3) Using gloves, finely dice the chilli and remove the seeds.  Stir into the pan
4) Warm the mixture over a low heat, stirring gently until the sugar dissolves.
5) Increase the heat and bring to the boil. Cook for about 5-10 minutes stirring often until the jam reaches "setting point".
6) Pour into warm sterilised jars and seal.
7) Leave for about 2 weeks to allow the flavours time to mature.

*You can use any combination of berry and in any amount - as long as the total weight of fruit matches the total amount of sugar.

Jumbleberry jam