※ Mixed Berry Jam; Strawberry, Raspberry & Blueberry

INGREDIENTS

• 3.2 kg berries, small and firm if possible, stems removed, unwashed
• juice of 2 lemons
• 2.7 kg raw unprocessed sugar

METHOD
Prep: 20 minutes | Cook: 30 minutes

Put the berries and lemon juice in a preserving pan or large, heavy-based stainless steel saucepan.
Heat gently until the juices start to run, then use a potato masher to mash into the required texture, keeping some of the strawberries whole if you like. Continue cooking and stirring often until the mixture is reduced to a thick slush.

Add the sugar to the saucepan and stir continuously over a low heat until completely dissolved.

Bring the mixture to the boil and boil steadily for 15–20 minutes, stirring frequently, until the setting point is reached (105°C on a sugar thermometer).

Ladle the jam into warm, sterilised jars, then cover and seal. When cold, label, then store in a cool dark place.

Use within 1 year of making.

Once opened, store in the fridge and use within 1 month.