Berry jams

Berry jams

7saves
30min


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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

Ingredients
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

Directions
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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