Remember last August’s jam?
This year I’m experimenting with blueberries, blackberries and blackcurrants.
My sneaky tip for the freshest fruit is to pick the fruit as it ripens on the bush or cane and freeze it. I have a bag in the freezer where I lay the washed and dried fruit so it is in a single layer and then when I need to make some jam, I can take as much as I want from each fruit type. You may notice that the blackcurrants in the photograph are frozen, but the blueberries and blackberries are fresh. Our currant bushes finished fruiting ages ago but the frozen fruits still make excellent jam!
Here’s the recipe I worked to…
Blueberry, blackberry and blackcurrant jam
Approx 30 minutes.
Makes 1 jar (Kilner – 500 grams/ml)
333 gm mixed berries
333 gm sugar
200 ml water
Place a saucer into the freezer to chill (to test the setting point of the jam). Sterilise the jam jars – wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.
Put berries into pan with water
Test to see if set on a cold saucer – put a teaspoonful on the chilled saucer and allow it to cool completely. Then push the mixture with your finger, if it begins to wrinkle and sit up proudly without any liquid running out, the preserve is set.
If it slides about as a liquid, then it hasn’t reached setting point and should be returned to the heat and boiled for 3 more minutes before testing again and so on until the preserve is set.
Stand for 10-15 minutes so that the fruit doesn’t sink to the bottom of your jam once it is transferred to your jar.