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