A jar full of summer from the allotment

There are few things more satisfying than opening a jar of homemade jam in the middle of winter and being transported straight back to the warmth of summer. This recipe captures exactly that feeling, combining three of the season’s finest berries into one beautifully balanced preserve.

Sweet raspberries provide the softness, blackcurrants bring their rich, tangy depth, and blackberries add a classic hedgerow flavour. A couple of sprigs of fresh lemon balm lend a gentle citrus freshness, while a tiny pinch of homemade mint salt quietly lifts every berry without ever making itself known.

This is one of those recipes that celebrates everything an allotmenteer loves about growing and preserving. Whether the fruit has just been picked from the plot or gathered from the hedgerows, it’s a wonderful way to capture the taste of summer in a jar.

Makes: Approximately 6 x 16oz (454ml) Kilner jars, plus one small tasting jar.

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Ingredients

• 900g raspberries
• 300g blackcurrants
• 200g blackberries
• 1.4kg granulated sugar
• Juice of 1 large lemon (around 2 tablespoons)
• 2 small sprigs of fresh lemon balm
• ¼ teaspoon homemade mint salt (optional, but highly recommended)

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Equipment

• Large preserving pan
• Jam thermometer
• Wooden spoon
• Chilled plate for wrinkle testing
• Jam funnel
• Ladle
• 7 sterilised 16oz (454ml) Kilner jars with lids

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Method

1. Prepare the fruit

Gently rinse the berries if needed and remove any stalks or leaves.

Place the raspberries, blackcurrants and blackberries into the preserving pan. Add the lemon juice and the sprigs of fresh lemon balm.

2. Soften the fruit

Place the pan over a medium heat and bring gently to a simmer.

Cook for 5 to 8 minutes, stirring occasionally, until the fruit has softened and released its juices.

Remove and discard the lemon balm sprigs.

3. Dissolve the sugar

Add all of the granulated sugar.

Heat gently, stirring continuously until every grain of sugar has completely dissolved.

Don’t rush this stage. Properly dissolved sugar gives a beautifully smooth jam without any graininess.

4. Boil to setting point

Increase the heat until the jam reaches a vigorous rolling boil.

Continue boiling until the temperature reaches 105°C.

This will usually take around 8 to 12 minutes, although the thermometer is always a better guide than the clock.

5. Test for a set

Place a teaspoon of jam onto a chilled plate.

Leave for one minute before gently pushing it with your finger.

If the surface wrinkles, your jam is ready.

If not, continue boiling for another minute before testing again.

6. Finish the jam

Remove the pan from the heat.

Skim away any foam from the surface.

Stir in the homemade mint salt, if using.

Leave the jam to stand for 10 to 15 minutes, stirring gently every few minutes. This allows the fruit to remain evenly distributed throughout the jars instead of floating to the top.

7. Pot and seal

Ladle the hot jam into warm sterilised jars, leaving around 5mm headspace.

Wipe the jar rims clean before fitting the sterilised lids and tightening until fingertip tight.

Leave to cool naturally. As each jar seals you’ll hear that wonderfully satisfying little pop.

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Storage

Store unopened jars in a cool, dark cupboard for up to 12 months.

Once opened, refrigerate and enjoy within 4 weeks.

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Serving Ideas

This preserve is delicious:

• Thickly spread on hot buttered toast.
• Served on warm scones with clotted cream.
• Swirled through Greek yoghurt or porridge.
• Layered into a Victoria sponge.
• Spooned over vanilla ice cream.
• Paired with a cheeseboard.

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Lottie’s Tips

🌿 Freshly picked fruit gives the very best flavour, especially if picked at peak ripeness.

🌿 Blackcurrants are naturally rich in pectin, helping create a lovely soft set without using jam sugar.

🌿 Lemon balm adds a delicate citrus freshness that complements the berries beautifully without overpowering them.

🌿 The secret ingredient is the homemade mint salt. At just a quarter of a teaspoon you won’t taste mint or salt, but it somehow makes every berry flavour brighter and more vibrant.

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