I made this using up some fresh berries and some I had from the freezer. All British, all delicious but all needing to be used up. It's a very straightforward, and easy recipe and the fruit proportions can be flexed but keep the overall weight the same. The butter can be left out if required, but it does help slightly with the incorporating the foamy layer that sometimes appears on the top of your jam whilst cooking
Ingredients. Makes about 5 or 6 jars
300g Blackberries
300g Strawberries
300g Blueberries
150g Raspberries
Juice of a large Lemon
Knob of Butter
1kg Jam Sugar
Method
1. If you like to, add a plate to the fridge to use for the wrinkle test later. Add the fruit and sugar to the pan, and bring to the boil. Boil rapidly for about 10-15 minutes or until you reach the jam marker on your thermometer or the wrinkle on your plate
2. Add the lemon juice and butter and stir through
3. Pour into sterilised jars and seal. Allow to cool before labelling up. A great jar to gift on
4. Simple as that!
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