Ene's Recipe Book

Ruby Red Jam

Cooking a saucepan of jam on a rolling boil helps to maximise the flavour, texture and colour of the end product. A short cooking time ensures the jam is clear and minimises any damage to the pectin in the fruit, which could affect its ability to form a gel. Ruby red jam uses fruits that have medium levels of pectin and acid. Lemon juice (citric acid) is added to raise the acid levels and to assist in the gelling of the cooked jam. One of the main ingredients in jams is sugar so spreads such as this should be used sparingly.

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  • 3
    250-millilitre lidded jars
  • 250 g
  • 250 g
  • 250 g
  • 2½ cups
  • 1½ tbsp
    Lemon Juice


  1. Clean the jars and sterilise them.
  2. Combine the berries in a large saucepan and stir gently over a low heat for 5 minutes.
  3. Measure the fruit mixture and allow 1 cup of sugar to each cup of fruit mixture.
  4. Return the fruit mixture and sugar to the pan.
  5. Add the lemon juice and stir over the heat, without boiling, until the sugar is dissolved.
  6. Bring to the boil, and boil uncovered, stirring frequently for about 15-20 minutes or until jam gels when tested.
  7. Pour into hot sterilised jars, and seal and label when cold.
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