Berry Prune Jam




  • 1 1/2 cups (250g) fresh or frozen mixed berries – strawberries, blackberries, blueberries, raspberries
  • 8 dried prunes, finely chopped
  • 1/2 cup (125ml) water
  • 1 tablespoon maple syrup (optional)


Selaks Sparkling Berries & Cream Rose


This is a simple berry jam that can be made all year round with fresh or frozen berries. I have used dried prunes to help thicken and maple syrup to add an extra touch of sweetness. Although this jam can be bottled and preserved, I generally make a small batch at a time to last us a few weeks. However, you can easily double or even quadruple the recipe if you have excess berries in summer and autumn to preserve. 

Wash a 250ml jar in hot soapy water and rinse well or run through the dishwasher. Set aside to dry on a dish rack while preparing the jam.
Combine berries, prunes, water and syrup in a small saucepan and place over a low heat. Leave to cook very slowly for 15 - 20 minutes until thickened. Pour into a hot sterilised jar, secure the lid and leave to cool completely before storing in the fridge, use within 2 weeks.

Nicola Galloway. "Sourdough Crumpets with Berry Prune Jam.” Homegrown Kitchen - Everyday Recipes for Eating Well. Potton & Burton, 2017. Illustrated.