I had some odd bits of fruit hanging around and a bag of jam sugar lurking in the back of the cupboard begging to be used so having a couple of hours free this morning, I thought it would be just the thing to use those up. I called this jumblee as a conjunction of jubilee, jumble and yummy!
200g raspberries – I used golden raspberries which are a little sweeter than red ones
200g rhubarb, chopped small
100g mango, chopped small
300g dessert apples, chopped small
4 tbsp lemon juice
1 kg jam sugar, I used Tate and Lyle with added pectin*
2 generous tsps of pumpkin pie spice**
*if you don’t have jam sugar, add more lemon juice or some extra apples as they have lots of pectin which you need for the set
**I used Lund and Bylerly’s pumpkin pie spice which Jeanne kindly brought me but I figure you can make your own. Their spice has a hint of vanilla which you could replicate with a vanilla pod in the jam or put a tsp or two of vanilla essence in just before putting it in the jar
Before you start, put a couple of saucers in the freezer so you can test your set.
Simmer (don’t boil) your fruit and lemon juice in a large pan for around 20 minutes until the fruit is a bit broken down. The apples and mango will remain fairly in tact and this is ok.
Bring to a full rolling boil which will happen after about 3-4 minutes. Start testing it at this point. Put some on one of the plates from the freezer. Let it cool slightly and if it wrinkles when you push your finger on it then your jam is ready to be bottled.