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Quick fruit jam

Quick fruit jam

This recipe is great for using up soft fruit past its best, but not when it’s gone so far that it has reached the mouldy stage! This fruit jam is more like a compote than a normal jam and needs to be eaten within a few days. It's quick to make and is lovely served with scones, on toast, mixed into yogurt or spooned onto ice cream.
By Love Food Hate Waste
Serves 1
Prep/Cook time: 20-30 minutes
a jar of thick purple berry jam surrounded by an assortment of fresh berries

Ingredients

300g overripe soft fruits such as strawberries, raspberries, blackberries, leaved and hulled if necessary
300g caster sugar

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. Put the soft fruit into a large pan with the caster sugar and crush lightly with a fork. Put the pan over to gently heat and bring to the boil.

  2. Remove the scum that comes to the surface with a spoon. Reduce the jam until it becomes quite thick, then pour it into a bowl and allow to cool. Refrigerate until needed.

Make the most of your leftovers
Store in
Airtight container
Time
Up to 12 months
Where to store
Fridge
Reheat
Not applicable

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

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