I grow as many different berries as I can in my garden because they are so easy to grow, freeze really well, and are great for cooking right throughout the year. Sometimes I end up with only a small amount of each of the different types of berries left in the freezer, not enough to make anything specific with any of them. This year I tried making a Four Berry Jam recipe with strawberries, raspberries, blackberries and blueberries. The amount of each doesn’t really matter and the end result is delicious and different from any of the individual fruit jam so nice for a bit of a change.
I used the recipe for Quick & Easy Berry Jam:
1 kg Fruit (whatever amounts of each you have)
1 kg Jam Setting Sugar
A knob of butter (10g)
Crush the fruit coarsely with a potato masher, fork or food processor. Or I simply heat the frozen berries until they are a bit mushy.
Put the fruit and jam setting sugar into a large, heavy based 6 litre pot (I used a preserving pan). Heat over a low heat until the sugar is dissolved, stirring occasionally with a wooden spoon. Do no allow to boil.
Add a knob of butter then increase heat and bring to a full boil (a boil that cannot be stopped when stirred). Boil for 4 minutes only, carefully skim off any foam from surface during cooking. Spoon out a small amount of jam onto a cold plate. Allow to cool slightly, then test for set: push finger gently through jam, when surface wrinkles remove the pot from heat. Bottle immediately into sterilised jars.