Jumbleberry Jam

A delightful fruity combination of strawberries, raspberries, blueberries and blackberries.

Tasty Tips

Makes a fabulous jam tart with a difference!

divine as a filling for a chocolate Victoria sandwich.

A real fruity combination perfect on scones and English muffins.



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Sugar, Mixed Fruit (55g) [Strawberries, Raspberries, Blueberries, Blackberries], Lemon Juice Concentrate, Gelling Agent: Pectin.
Suitable for vegetarians.

Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.

Nutritional Information Typical Values per 100g

Energy (kJ) 903
Energy (kcal) 212
Fat (g) 0.1
of which saturates (g) 0
Carbohydrate (g) 56
of which Sugars (g) 54
Protein (g) 0.3
Salt (g) 0.01

Refrigerate after opening and consume within 4 weeks.

340g ℮

Fruit Statement:
Prepared with 55g fruit per 100g.

Sugar Statement:
Total sugar content 61g per 100g.

Time:10 mins

Bakewell Tart

1. Sift the flour, icing sugar and diced butter into a large mixing bowl. 2. Using the tips of your fingers, rub the mixture until it forms a crumb like texture. 3. Add 1 beaten egg and milk to the bowl and combine until it creates a dough. Shape the dough into a disk, wrap in cling film and chill for 30 minutes in the fridge. 4. Preheat the oven to 180ºC or gas mark 4. 5. Lightly flour you surface before rolling out your chilled pastry to the thickness of about a £1 coin. Use your rolled pastry to line your tart case, trimming any excess. Prick your pastry with a fork before chilling for a further 30 minutes. 6. Line the pastry case with with baking paper then fill with baking beans or rice. Place the pastry case in the oven and blind bake for around 15 minutes. After 15 minutes, remove the baking beans and baking paper and continue to bake the pastry case for a further 5 minutes. 7. To make the filling, beat the room temperature butter and sugar together until fluffy. Add the eggs a little at a time and beat into the mixture. Fold in the ground almonds and lemon zest. 8. Spread the jumbleberry jam evenly across the pastry case before spooning over the sponge mixture. Scatter the almonds over the top before baking for 35-40 minutes or until golden.

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