Berry jam

Berry jam

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Make as for satsuma plum jam, using berries instead of the plums. Frozen raspberries or mixed berries, which are available in the freezer section of most supermarkets, make an economical choice for jam making. In place of the kernels, add 3 tablespoons lemon juice for every 500 g of berries to the fruit and sugar.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again