Ingredients

The following ingredients have 4 Servings
  • 250 g strawberries
  • 200 g blackberries
  • 200 g blueberries
  • 150 g raspberries
  • 700 g granulated sugar
  • 50 ml lemon juice (freshly squeezed (about 1.5 lemons) + 2 half lemon rinds)

Instruction

  • Put 2 saucers in the freezer which will be used to test for set.
  • Rinse and dry the berries (I use my salad spinner).
  • Hull the strawberries.
  • Add berries, sugar, lemon juice and lemon rinds to a preserving pan or similar heavy bottomed pan.
  • Place on a low heat and stir with a wooden spoon until all the sugar has fully dissolved (do not simmer).
  • Use a potato masher to mash the strawberries and blackberries to the desired consistency.
  • Slowly bring the pan to a rolling boil and then time for 10 minutes, stirring constantly.
  • Take off take off heat and test a few drops on a saucer by placing in the fridge for a minute.
  • Push you finger through the jam and if it forms a crinkle then it’s ready, if not boil for another 2 minutes at a time and retest until setting point is reached.
  • Remove lemon halves and ladle into 2 medium sized sterilised jars (see notes) and screw lids on immediately.
  • Store in a cool dry place and once open, keep in the fridge where it will keep for a few months.
  • Yields 800 mls.