The long-lost bag of frozen berries, which aspired to be wholesome Berry Smoothies have now succumbed to the stewing pot with sugar and a dash of lemon juice. The homemade jam you didn’t know you needed, until you rummage through the freezer and start to think of ways of how to get rid of them.
It’s a form of preservation, both for the fruit and your sanity.
Homemade jam just tastes different on that warm, buttery, toast or freshly baked scone.
Try this recipe with mixed berries, or if you are a purest, use a single berry variety.
- 450 g frozen berries
- 450 g sugar (2 1/4 cups)
- 2 tablespoons lemon juice (30 ml)
- Put all the ingredients in a large saucepan, and let stand for at least one hour as the berries defrost.
- Heat the mixture on a very low heat to allow the sugar to dissolve and the fruit to release its juice. Stir gently occasionally.
- Heat jam jars in a low oven to sterilise at 100°C.
- Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam’s consistency.
- Once the jam has reached the setting point, turn off the heat and allow it to cool for about 10 minutes. This allows the jam to thicken slightly.
- Spoon the jam into the hot jars and seal the lids. Allow to cool completely.
YIELD: Approximately 3 cups
TESTING THE CONSISTENCY OF JAM:
- Wrinkle:Spoon some hot jam onto a chilled plate and see if it wrinkles ahead of your finger when pushed through the jam.
- Flake test:Allow the jam to run off a spoon with the bowl held vertically. When a flake of jam remains attached to the lip of the spoon, it has reached the setting point.