Wonky Fruit Recipes: Mixed Berry Jam (reduced sugar)

Posted on 31 Jul 2021

Our wonky berries are just as fresh and tasty as the others, they just aren’t always so pretty…

We offer our wonky fruit in trays weighing approximately 2 kilograms, and they’re great for making jams! Giving our customers the opportunity to purchase our second-class fruit is a great way for us to reduce food waste, and you can save some pennies while still getting some great quality, local produce.

Our recipe for a reduced sugar berry jam is easy, and you only need the following ingredients:

  • Your chosen berries! Wonky strawberries and raspberries, blackberries and blueberries all work great in this recipe.
  • Low sugar pectin.
  • White granulated sugar - we recommend 400 - 600 grams for 2 kilograms of fruit as the pectin will do the job, but add more if you have a sweet tooth!
  • Lemon juice - this adds a brightness to the jam, and helps the pectin develop.

You will need:

  • A large stainless saucepan
  • Wooden spoon
  • Ladle
  • A sterilised jam/canning funnel
  • Dinner plate (cooled)
  • Clean jars and lids - we keep old glass jars and reuse them for our jams! Wash the jars well in warm soapy water and then rinse thoroughly under running water and leave to dry in a cool oven (130 degrees Celsius) for 15 - 20 minutes, or clean the jars by putting them in the dishwasher on a hot cycle.

Step 1) Place the berries, pectin and lemon juice into a large pan over a low heat until the fruit begins to reduce.

Step 2) Add the sugar, and stir constantly until the sugar dissolves. Be careful that the heat isn’t too high, as this can cause the sugar to melt and stick to the pan.

Step 3) Once the sugar has dissolved, bring to a rapid and rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook the mixture for 3 - 5 minutes, until the jam reaches a setting point; it will start to thicken and boil more slowly.

To test if the jam has reached the setting point, remove the pan from the heat. Spoon a small amount of the jam onto a cold plate and leave to cool for a few minutes. Then, push your finger into the jam - if it wrinkles, it’s ready! If not, return the pan to the heat and cook for another minute or two and test again.

Step 4) When the jam has reached the setting point, carefully idle it into the jars (use a sterilised jam/canning funnel if you have one!) and twist the lid on while the jam is still hot. The jam will thicken up as it cools and the seals on the jars should dip.

If a jar doesn’t seal, store it in the fridge and use the jam within a couple of weeks. Sealed jars can be kept at room temperature for months, but always refrigerate after opening!