This quick and easy jam recipe is perfect for beginners, and you can customise it by using whatever type of berries you like. This recipe yields one 6-ounce jar, feel free to double or triple it depending on how many jars you’d like to make.
2 x cups (332g) fresh or frozen berries (Whatever you have on hand; strawberries, raspberries, blueberries, blackberries and mulberries are suitable - you can even use a combination!)
3/4 cup white sugar
1 tablespoon lemon juice
1 6-ounce glass jar with lid
Lulu's how to:
1. First, sterilise your glass jar to prevent mould. Bring a deep saucepan of water to a rolling boil, place empty glass jar and lid in the water and let it boil for 15 minutes. While waiting, place a small ceramic dish in the freezer. You’ll use this to test if your jam is ready later on. After 15 minutes carefully remove the jar and lid from the water and set aside to dry.
2. In a large, deep saucepan add berries, sugar and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
3. When it seems thick enough, take your dish out of the freezer. Place a small spoonful of jam onto the plate, let it sit for 30 seconds. Tilt it, if the jam slides too fast, cook for a further 1-2 minutes and then test again. Once the jam moves slowly on the dish, it’s done.
4. Carefully spoon jam into a glass jar. If you are going to eat the jam straight away, let it cool to room temperature and store in the fridge.
5. If you are planning on storing your jam for future use, wipe the rim of the jar before securing the lid as tightly as possible. Bring a deep saucepan of water to boil and place the jar in the water bath, ensuring the water is covering the top of the jar. Keep jam in the water bath for 15 minutes, before carefully removing the jar and setting it aside to cool. As the jam cools, the lid should seal (you may hear it pop!) Once cool, check the seal by pressing down on the “popper”. If the popper has not depressed, you’ll need to store jam in the fridge and consume it within 6 weeks. If the seal is intact you can store your jam in the pantry for up to one year.
Happy cooking! Lulu Bliss x Lulu Bliss is an American honey pie residing in Las Vegas Nevada.