I love Autumn, I love fallen leaves the colours the crunch under foot in fact all of it, candles, cosy knits and open fires oh and of course comfort food! I don’t go crazy filling jars with jams and chutneys because I’m a professional at forgetting it’s in there or I make loads and forget to give them as gifts!! So I often halve a recipe which gives me just the right amount. I’m so glad I tried this recipe for roasted mixed berry jam, which is the original recipe from Georgina Hayden Stirring Slowly ( fab book ) it’s a super easy recipe, and considering I much prefer chutney to jam I love it. Dare I say this recipe is foolproof! I’ve made the mixed berry one a couple of times, it was lovely with homemade scones, so I thought I would give it a try with plums which is what I made last week. I followed the exact recipe but just swapped berries for plums, it makes the perfect amount so I don’t halve this one.
Below I’m going to give you the original recipe for you to follow so you can experiment with different fruit! I used the same weight and it worked perfectly. Next time I’m going to add a dash of rose water to the plum one. ( Obviously all the pics are of the plum jam simply because I had deleted all the berry ones, no idea why! I must have got carried away trying to clear my phone of the ridiculous amount of photos that accumulate! That’s typical of me, delete the ones I need and still come across useless ones! )
After the first 30 mins of cooking I check it every 10 mins thereafter! I also use a teaspoon of vanilla paste instead of a vanilla pod mainly because they never seem to have the pods in the supermarkets! If you’re not very confident in the kitchen when it comes to making jam then this would be perfect for you. The berry one was also delicious for using when making a Victoria sandwich which is what I’m going to use the plum one for, obviously it’s delicious with warm buttered toast!
Georgina in her books describes it as simple and unfussy and I couldn’t agree more!!!
You will need: A roasting tray and a preheated oven 180c/gas 4 ( I make mine on the middle runner of my top oven in the Aga ) sterilised jars. Recipe makes just under 1kg
- 1kg mixed berries – strawberries-blueberries-raspberries
- 650g golden caster sugar
- 1 vanilla pod or 1tsp vanilla paste
- 1 lemon
If you’re using plums just cut them in half and remove the stone then cut each halve into quarters depending on the size of the plums.
Hull any strawberries and cut any large ones in half, so everything is a similar size. Place in a roasting tray and sprinkle over the sugar. Halve the vanilla pod lengthways if using, and scrape the seeds into the tray. Halve the lemon and squeeze in the juice and toss everything together, then pop the tray in the oven.
Remove after 30mins and carefully mash everything with a potato masher, give it a good stir, then return to the oven. Roast for a further 30-40 mins as I mentioned I check mine every 10 mins, cook until the berries and the sugar have cooked down and any tops poking out look a little gnarly. Don’t worry if it takes a little longer, I think the timing is dependent on how juicy your fruit is.
Remove the tray from the oven mash the fruit a little more ( I don’t mash it again I like it a little chunky) carefully ladle the jam into sterilised jars. Seal and leave to cool. Unopened the jam will keep for months. Once opened store it in the fridge.