Friday, May 11, 2012
It is time for jumbleberry jam again
Makes 1 kg/roughly about 2 1/2 lb/
1kg soft summer fruit like raspberries,blackberries,redcurrants or strawberries
juice of 2 lemons
1 kg preserving sugar/4 measuring cups/
1.Place the berries in a preserving pan with 150ml water and the lemon juice.Heat gently for 10 min.
2.stir in the sugar and dissolve over a low heat.
3.Bring to boil and bubble for 10-15 min. on a medium to high heat.After 10 min. test for a set by putting a teaspoon of the jam on a cold saucer.Leave for 1-2 min. then push the jam with your finger-it should wrinkle.If not continue boiling and testing every 5 min.
4.Turn off the heat and let it stand for 15 min.Pour jam into hot sterilised jars.
This time I made it with 1 lb strawberries,12oz frozen raspberries and 12oz frozen blackberries.Last year instead of blackberries I used blueberries and it was scruuuuumptious!I like to leave the jam runny so I can use it as syrup over my French toast and ice cream.