Try some vanilla pods or balsamic vinegar for a twist on a classic flavour
- 1.5 kg Fresh Strawberries (halved and hulled)
- 1 kg Jam Sugar
- 1 Lemon (juice)
- 340g Dried Berries and Cherries (I used a combination of sour cherries, cranberries and blueberries)
- Prepare your jars before use, I add all the empty jars with the lids removed into a big metal bowl, pour boiling water from the kettle over the jars and lids. Make sure they are all covered. Leave to sit while you make the jam.
- In a large stock pot, add the strawberries, sugar, lemon juice and dried berries. Squash some of the strawberries to start releasing the juices.
- Gently heat the mixture until the sugar has dissolved,(no longer a gritty feel at the bottom of the pan when stirred), bring to the boil then rapidly simmer the mixture for 15 minutes.
- I’ve never really tested the setting point of my jam as always had good results using jam sugar but if you want to test it, drop a little jam onto a chilled plate that has been in the freezer. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
- Carefully take the pot off the heat. Using tongs carefully remove a jar from the water and shake any water left (don’t use a cloth or get your fingers in the jar or it will short the life of your jam), place on a plate and using a jam funnel and ladle, pour in the hot jam to the lip of the jar. Using the tongs again remove the lid from the water and carefully place on the jar. Using a tea towel, tighten the lid as much as you can.
- Leave the jars to cool and tuck in on your breakfast treats.
- Category: Home Preserving
- Method: Home Preserving
- Cuisine: British