Jammin’ time

What comes out of jars depends on what goes into them… :)

There is no better way to wake up in the morning than a breakfast of freshly brewed coffee, raspberry jam and scones !

I love jams, no matter the season. Home made jam is a whole different concept when compared to the mass-produced alternatives. I don’t use preservatives other than sugar, preferring to allow natural flavour of the fruit to come through. Eat strawberry jam, and it should taste of strawberry, blueberry jam of blueberries. Jams make also the most fantastic presents, every time I give them away, I’m asked if there is more :)

To make 4 jam- sized jars, you need;

Ingredients;

  • 1/2 kg strawberries and 1/2 kg raspberries ( or 1kg of strawberries or blueberries- whichever you like most!)
  • 700 g granulated sugar
  • vanilla pod

This is a soft set jam that has a delicious wake up quality :)

Now, before you start, sterilise the jars and their lids to get rid of any bacteria. Click here to find out how to sterilise jars.

Method;

Remove the leafy tops from the strawberries and wash them. Halve the vanilla pod and scrape out the seeds. Put all ingredients in a saucepan and mash them up with the potato masher. If you like, leave a few chunky bits in there to add a bit of texture- I love to feel fruits in my jam. Place the pan on a medium heat, stir over until the sugar is dissolved, then bring to boiling point and simmer for about 5 minutes. Now, remove from the heat and leave to cool for 15 minutes. Pot in hot sterilised jars and seal tightly.

Raspberry jam recipe, Raspberry preserve recipe

Once cool completely, pop the jars in the fridge. The jam will keep for about a week, but trust me it will be long gone before that :)

Raspberry jam recipe, Raspberry preserve recipe

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