Jam and Preserve Recipes
Summer Berry Jam
Summer Pudding in a jar - none better
Ingredients
Mixed Berries,
Strawberries, raspberries, blackcurrants etc
Strawberries, raspberries, blackcurrants etc
900 g
Sugar, White granulated
2lb
900 g
Juice of Lemon
1 each
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Method
- Pick over the fruit, take any green stalks from the strawberries, take the currants from the strings, stone the cherries and avoid washing if possible, or at most, rinse gently in a colander.
- Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running.
- When the fruits are heated through, remove from the heat and stir in the sugar until dissolved.
- Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
- When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set.
- Turn off the heat, and leave to stand for at least 20 mins as if you jar it too hot all of the fruit will rise to the top of the jar.
- The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
- Leave to stand undisturbed overnight, delicious with ice-cream or on porridge. Mmmmm!
How long will it take to make?
Preparation time:
20 mins
Cooking time:
30 mins
Total time:
50 mins
How much?
Makes approx 1.3kgs/3 lbs
Look after it
Store in a cool, dark place
Useful links
I like to use 190ml Round jar for jams - itīs just right
