Mixed berry jam

Mixed berry jam

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg mixed berries, hulled as necessary, such as strawberries, raspberries, blackberries and mulberries
690g caster sugar
2 lemons, juiced, (skin, pith and seeds reserved)

Method

  1. Put a layer of berries into a bowl or dish and sprinkle with some of the sugar. Top with another layer of berries and sugar. Repeat until all the berries and sugar have been used, then cover and refrigerate overnight. The sugar will extract juice from the berries.
  2. Transfer the mixture to a large saucepan and add the lemon juice. Place the lemon skins, pith and seeds on a piece of muslin. Bring in the corners of the muslin and tie with a long piece of kitchen string to make a bag. Tie to the handle of the saucepan, allowing it to drop into the berries.
  3. Bring the mixture to the boil and cook for 30–40 minutes, skimming foam from the surface as necessary, until the jam is at setting point. This can be tested by putting a teaspoon of the jam onto a chilled plate; the jam should appear firm with a wrinkle on the surface once it cools.
  4. Discard the muslin bag, ladle the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • For a quick microwave berry jam, combine 300 g of mixed berries and 2 tablespoons of lemon juice in a large heatproof bowl and microwave on high for 5 minutes. Stir in 230 g of caster sugar and microwave for 3 minutes. Give the mixture a stir, then microwave for another 3 minutes. Test for setting by putting a teaspoon of jam onto a chilled plate; the jam should appear firm with a wrinkle on the surface once it cools. If not, cook for another 3 minutes, or until set. Makes 250 ml.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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