Berry jams

Berry jams


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Stock the pantry with these juicy jams to spread liberally on warm crusty bread or fresh, hot scones or croissants.

Lynn Cole

Serves: 80 

  • 7 punnets (1.75 kg) mulberries, strawberries, raspberries or loganberries, hulled
  • 5 cups (2 kg) sugar, warmed
  • 6 teaspoons (30 g) powdered fruit pectin
  • 15 g unsalted butter

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Put all the mulberries, strawberries, raspberries or loganberries in a preserving pan or a large, heavy-based saucepan and crush them with a potato masher.
  2. Add the sugar and pectin and heat very slowly, stirring all the time until every grain of sugar has dissolved. Add the butter, increase the heat, bring to a full rolling boil and boil for exactly 4 minutes. Remove from the heat, cool for 1 minute, then pot and cover immediately.

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