Berry Jam
500g 500g sugar 2-3 tablespoons lemon juice
Servings Prep Time
2bottles 15minutes
Cook Time
20minutes
Servings Prep Time
2bottles 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Ideally, mix the fruit and the sugar in a bowl and leave overnight on the kitchen counter (if using frozen fruit) or in the fridge if using fresh. I don’t cut the berries except perhaps large strawberries.
  2. Next day, transfer the mixture to a large saucepan. (Use the largest pan you have as the quicker the jam cooks, the better it will taste).
  3. Place on gentle heat and stir until the sugar fully dissolves and you can’t see any grains. Add the lemon juice and increase the heat at this point and boil rapidly until the temperature reaches 104C (see note above). It should take about 5-10 minutes. At this stage, you can taste a bit of the jam and add more lemon juice if needed.
  4. Once it passes the “set” test, remove from heat immediately. Using a funnel pour into the sterilized jam jars. Cover immediately but don’t tighten the screwtop lids completely, remembering that both the jars and lids are hot. Leave to cool completely. Check lids and tighten and store in a dark cool place until use.
Recipe Notes
  • The easiest way to sterilise jam jars: wash in soapy water, rinse well and then place both the jars and lids, into a moderately hot oven at 160C-170C for 15 minutes. Take out the jars and use within 10 minutes.
  • To test for “set” without a thermometer put a drop of the jam onto a very cold saucer (you’ll need to put the saucer into the fridge or freezer first to ensure it’s really cold). After a few seconds, push the jam with your finger. If the jam surface wrinkles then it has reached setting point and is ready. If it’s not ready then continue to boil, testing every few minutes.

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