Portobello Jam Pots | DonalSkehan.com, A little pot of berry joy from The Marshmallowist.
  • desserts-baking

Portobello Jam Pots

July 12

Spread on toast, layered between cakes or even used in homemade marshmallows, this jam is a real treat! Recipe from Oonagh Simm’s new book The Marshmallowist.

  • serves Serves
  • time 30 mins


  1. 1. Place all the berries and the lemon juice into a large stainless steel pan and warm through over a low heat, stirring now and then, until soft and juicy. Push gently with the back of a wooden spoon to release as much juice as you can, without reducing it to a pulp.
  2. 2. Pour in the sugar and stir often for a good 7 minutes, until the sugar dissolves (if it doesn’t dissolve completely before you boil the jam, it will have an overly sweet taste). Then increase the heat until the mixture reaches 105°C on a sugar thermometer, 10-15 minutes.
  3. 3. Remove the pan from the heat, skim any impurities off the surface and leave for 5 minutes to cool slightly before stirring. Soft berries have a tendency to float to the top during the setting process, so try to mix it all up before pouring into sterilised jars.
  4. 4. Cover the surface of the jam with waxed paper discs and secure the lids tightly on top. When the jars have completely cooled, label and store in a cool cupboard.


Makes 6 medium jars:

25kg blackberries, washed

100g juniper berries, washed

Juice of 3 lemons

25kg jam sugar with added pectin

You'll Need

Stainless steel pan

Sterilised jars

Waxed paper discs