Jumbleberry jam
A lovely way to use up the last of the summer fruit
Equipment
- 1 Large pan
- 1 Wooden spoon
- 1 Jam funnel
- 1 Ladle
- 4 Sterilised jam jars
Ingredients
- 1 kilo Mixed fruit (I used raspberries, blueberries and strawberries)
- 1 kilo Jam sugar
- 1 Juice of lemon
- 1 Knob Butter
Instructions
- Wash fruit and chop larger fruit such as strawberries then add to a pan with the lemon juice and sugar.
- Slowly bring to the boil stirring so the sugar doesn't stick on the bottom of the pan. Once the sugar has dissolved add the knob of butter then boil rapidly for 5 minutes. Remove from the heat and drop a little of the mixture onto a chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn’t, boil for 2 mins more, then test again and, if necessary, keep repeating until it’s ready.
- When cooled slightly pot up in sterilised jars.
