Summer berry jam

  • 15 mins cooking
  • Makes 4 Item
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Summer berry jam
  • 1 kilogram mixed berries (optional to use half fresh and half frozen)
  • 1 packet of jam-setting sugar
  • 1/2 teaspoon butter
  • 1 tablespoon lemon juice
  • scones, to serve (see recipe below)
  • 2 cup self-raising flour, plus 2 tablespoons extra for dusting
  • 1/4 cup caster sugar
  • salt
  • 150 millilitre lemonade (you can find 150ml slim cans of lemonade at the supermarket)
  • 150 millilitre cream (buy 300ml and whip the remainder to serve)
  • 2 tablespoon milk


Summer berry jam
  • 1
    Heat the berries and sugar over a low heat, stirring until the sugar dissolves. Increase heat to a rolling boil for 4 minutes.
  • 2
    Test a small amount on a cool plate – the jam is ready when it leaves a wrinkled surface and clear line when you push your finger through it. Remove the jam from the heat.
  • 3
    Stir in the butter and lemon juice and spoon into sterilised jars, and seal or store covered in the fridge for up to a month.
  • 4
    Preheat the oven to 190ºC. Place the flour, sugar and salt in a large bowl. Add the can of lemonade and cream and mix with a butter knife until clumping together.
  • 5
    Turn out onto a lightly dusted surface, knead and pat lightly into a rectangle shape (about 2.5cm thick). Cut into squares or rounds with a cookie cutter and place on a lined baking tray. Brush the tops with milk and bake for 10-12 minutes.
  • 6
    Remove from the oven and cover with a tea towel – this will keep them soft and moist.


I know it’s not the old-fashioned way of making jam, but it is fool proof and sometimes you just need to know it’s going to work and set perfectly. You can use either fresh berries (blackberries, raspberries, strawberries and blueberries) but also thawed frozen berries. I used half and half. The little knob of butter adds a silky texture. These scones are fun to make and a perfect match with whipped cream and a dollop of deliciously fruity jam. Makes 4 jars of jam Makes 8-10 scones