Homemade Berry Jam
If you've never made your own jam, give it a go! I guarantee it's not hard and yet a wonderful way to use up excess fruit you have available. This combination is so delicious. The pureed strawberries add a wonderful base to the whole blueberries included.
Ingredients
- 400 g Fresh Strawberries, washed, topped and chopped
- 100 g fresh blueberries, washed
- 500 g white sugar
- 25 g jamsetta powder
Instructions
- Before you start, sterilise the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large saucepan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C.
- Add the strawberries into a blender and whiz them to a puree. Add this into a medium sized saucepan.
- Also add into the saucepan the blueberries, sugar and jamsetta powder.
- Cook on medium heat until it boils, then simmer for about 5 minutes. Stir frequently and use a wooden spoon to squash the blueberries against the side of the saucepan to release the juices and colour. The blueberries in this jam will give it texture against the pureed strawberries.
- Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little.
- After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge.
Notes
- If you want to include more texture, puree 300g of strawberries and finely chop 100g.
- Instead of blueberries, add either blackberries or raspberries. This is your chance to get a little creative with the jam you make!
- You can buy jamsetta powder in almost all major supermarkets. You can also buy special jam making sugar but this isn't as readily available. If you do use jam making sugar, you can omit the jamsetta powder from the recipe.