British Summer Berry Jam

Use up your summer berry haul with this simple, 3-ingredient british summer berry jam recipe. Perfect on toast, fresh scones or when baking cakes.

Ingredients and Method


  • 1 kg Tate & Lyle® Jam Sugar
  • 400g Raspberries
  • 600g Strawberries, washed and hulled


  1. Add the berries and sugar to a Kilner® Preserving Pan.
  2. Soak for 15-20 minutes, stirring occasionally with a Kilner® Spatula and Bubble Remover, gently squashing the fruits and releasing the juices.
  3. Warm gently over a low heat until the sugar has dissolved.
  4. Increase heat to a rapid boil for 10 minutes until the mixture thickens or reaches setting point.
  5. Allow the jam to cool and decant into freshly sterilised Kilner® Jars, leaving about 1cm space between the lid and seal.
  6. Finally, process your jars.
  7. Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month.

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