Berry Jam
Makes: approx. 625mL
Making jams from berries are amongst the easiest to make. The method is interchangeable for many types of berries, including strawberries, blueberries, boysenberries and raspberries. You can even use frozen berries!
INGREDIENTS
- 500g frozen berries (such as raspberries, boysenberries, strawberries, blueberries; or any mixture of these)
- 500g sugar (or no less than 375g)
- ¼ cup lemon juice (reserve the pips from the lemons)
METHOD
1. Combine the frozen berries in a large, shallow saucepan with the sugar and stand for one hour for the berries to defrost.
2. Put mixture over medium heat and stir constantly with a wooden spoon until the sugar is dissolved. Make sure every last grain of sugar has dissolved, from the sides of the pan as well as the back of the spoon.
3. Tie the lemon pips firmly in a muslin pouch and add this to the saucepan along with the lemon juice.
4. Increase heat and boil rapidly, uncovered, until the liquid is reduced and the jam is thick. This should be around 15 minutes (see Note below) but it will depend on quantities used and the depth of the fruit/sugar.
5. Remove jam from heat to test for setting (gelling) point on a cold saucer. Jam will not form a firm jelly but will be thick and fruity.
Once gelling point is reached, transfer into hot sterilised jars, seal with clean lids and then invert for 2 minutes to help provide a vacuum seal. Makes about 625ml.
NOTE: Fruits that have been frozen when ripe have a lower pectin content than fresh berries. This means that your setting point for the jam may take a little longer, or you may choose to add powdered pectin when making the jam.