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A homemade summer fruits jam – perfect for use in cakes, in a jam tart – or even spread on toast!

Homemade jam

I love jam, and I think this is obvious as I bake cakes, and I always use it inside them, specifically my victoria sponge! I recently posted my recipe for my homemade lemon curd and it was a hit, and it made me realise I wanted to post my recipe for homemade jam!

I seriously LOVE making homemade jam as you know whats in it, and its surprisingly easy – and you can make it exactly the flavour you want!

Near me there are some wild blackberry bushes so I always nab a few and nibble on them, but this inspired me to do something more useful with them!

As some fruits are coming towards the end of their season I thought I would make use of it and make some jam before time ran out!

Recommended recipes 

One of my favourite recipes to use my jam in is my giant jam tart! Perfect for an afternoon snack or to go with a cup of tea with friends, homemade pastry paired with homemade jam is truly a marriage made in heaven.

You can easily use this in lots of other recipes such as sponges, traybakes or it is perfect with my fruit scones. I have recently made my homemade jammie dodgers with this jam and they were unbelievable!

Adaptable recipe

This recipe makes 9x 250ml Kilner jars of jam – and the recipe can easily be halved, or doubled (just make sure you have a big enough pan!)

The combinations of redcurrants, strawberries, raspberries and blackberries to me is perfection. I love summer berries, and them all mushed together – delicious.

Homemade Summer Berry Jam!

A homemade summer fruits jam -perfect for use in cakes, in a jam tart - or even spread on toast!
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Category: Dessert
Type: Jams/Preserves
Keyword: Berry, Raspberry, Strawberry
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 9 servings
Author: Jane's Patisserie


  • 400 g strawberries
  • 300 g raspberries
  • 300 g blackberries
  • 200 g redcurrants
  • 1 kg jam/preserving sugar
  • Juice of 2 lemons


  • Sterilise your jam jars - either wash them in warm soapy water and then dry them out in the oven at 100C - or wash them (on their own!) in the dishwasher on the highest setting! Leave them to the side.
  • Prep your fruit - I took the tops off the strawberries and quartered them depending on size, took the red currants off of their stalks, and washed all four fruits
  • In a LARGE pan add the fruit - if you think the fruit is still a bit large then mush it down slightly with a potato masher, but this is up to you
  • Add the jam sugar and lemon juice and mix with a wooden spoon
  • Turn the heat on and warm through slowly at first so that the mixture has time to mix together and the sugar have time to settle into the mixture and stir occasionally
  • After about 5 minutes, turn the heat up high and boil the mixture. This is when I added my jam thermometer - it clips onto the side of the pan so is easy to use, and has a marker at 105C of where jam sets at!
  • Boil your mixture for 5 minutes (this is how long mine took) If you don't have a jam thermometer that's okay, put a plate in the fridge so its cold.
  • Once the 5 minutes of constant boiling is up then put a small blob on the plate. After a few seconds it should have semi set so it wrinkles when you run your finger through it
  • If it reaches 105C on the thermometer then its also ready! If it doesn't set slightly then boil it for another 2 minutes or so
  • At the same time, put your sterilised jam jars into the oven at about 100C so they are warm when the jam is poured into them!
  • Towards the end/when its finished boiling, skim off all the sediment that forms (you'll know what I mean!) and carefully pour into the warmed sterilised jam jars - it might spill everywhere so if you have a funnel then great, if not use a ladle
  • Seal the jars with the sterilised jam lids when still warm and leave to cool completely
  • Once cooled, these will store for 3 months at room temperature in a cupboard (can be longer, such as up to 6 months, but mine NEVER lasts that long!)
  • Once a jar is reopened it will last for 2 weeks in the fridge!
  • ENJOY!


  • I think the combination of fruit that I used is perfect - as its peak berry season they produce such a lovely flavour, but you can use a different ratio of berries if you wish just make sure it sticks at 1.2kg of fruit!
  • You can also use granulated sugar to make the jam, but the jam sugar has the added pectin ingredient which helps the jam massively and makes it last much longer in the cupboard!
  • I recommend this sugar thermometer


Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Carol Culwell on September 30, 2022 at 8:45 am

    Can you give us non metric yanks a US version?

  2. Nicola on May 9, 2020 at 3:21 pm

    This recipe looks great. Could you use frozen fruit or would this change the consistency?

    • Jane's Patisserie on May 9, 2020 at 7:04 pm

      I haven’t tried it personally, but there is no reason it won’t work! x

  3. Daniel M. Pliska on August 22, 2015 at 12:29 pm

    Very nice styling in your photos with vibrant reds!

  4. Linda on August 19, 2015 at 12:00 pm

    I’m concerned that you aren’t processing your finished jars in a hot water bath this is quite dangerous. Unprocessed jars need to be stored in the freezer.

    • Jane's Patisserie on August 19, 2015 at 1:42 pm

      I’ve always been told to do it this way – it’s not dangerous at all?

  5. Lauren at Knead to Dough on August 19, 2015 at 10:23 am

    In awe of your photography on this one Jane, who knew you could make jam so photogenic! Looks delicious 🙂

    • Jane's Patisserie on August 19, 2015 at 10:26 am

      Awwh haha thanks Lauren ❤️ had to delete so many blurry photos haha!

    • Lauren at Knead to Dough on August 19, 2015 at 10:27 am

      Well your final ones are beautiful! I’ll have to come back to this next time I make jam, try to make mine look this pretty too haha 🙂

    • Jane's Patisserie on August 19, 2015 at 10:33 am

      Awwh hahah thank you!!

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