Recipe: Fraughan Jam

The washed and dried fraughans
The washed and dried fraughans

So we made our fraughan berry jam. It’s pretty straightforward to be honest. We used sugar jam which has added pectin to help the set and I’d heartily advise in favour of using it too, but there are lots of ways of adding pectin if you don’t have jam sugar.

Recipe: Fraughan (Bilberry) Jam

Summary: An easy but tasty, fraughan jam


  • 750gr Fraughans
  • 750gr Jam sugar
  • 1 Knob of butter


  1. Rinse out the fraughans and dry them
  2. Mash the fraughans in a wide preserving pan (if you don’t have one, choose the widest pot you have which will allow water to evaporate rapidly)
  3. Warm the mashed fraughans on a medium-low heat
  4. When the mix is warm, but not too hot add in the sugar (you can optionally warm the sugar in advance, but we didn’t) stirring it in to ensure it mixes fully, keep stirring regularly
  5. Once the sugar has completely melted into the mix, add the butter and increase the temperature to high and bring the mix to a rapid boil, continue to stir
  6. When it reaches a boil (if you have a jam thermometer, the set point is 104°C) set your timer for between 4 and 6 minutes and allow the mix to continue to boil and continue stirring
  7. To test if your jam is set, cool a plate in the freezer then add a dollop of the mix and wait a minute, if the jam forms a skin and wrinkles when pushed gently with a finger, you have a nice set
  8. Move the pan away from the heat, leave for 15 minutes to cool before decanting into sterilised jars and sealing them

Preparation time: 45 minute(s)

Cooking time: 15 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

Mashing the fraughans
Mashing the fraughans
The jam cooking
The jam cooking
The jam on some nice bread
The jam on some nice bread



Leave a Reply

%d bloggers like this: