Description
This triple berry jam is jam-packed full of the taste of Summer. The combination of strawberries, raspberries, and blueberries preserved at their peak for enjoying all year round! While this is a small batch, this jam recipe can always be doubled or even tripled if you have a glut of berries from your Summer garden.
Ingredients
Scale
- 250g hulled strawberries
- 125g raspberries
- 125g blueberries
- 450g sugar
- juice of 1/2 lemon
Instructions
- Combine all the ingredients in a large mixing bowl. Leave to macerate for 3 hours.
- Transfer the fruit mixture into a heavy-based, large pot.
- On a medium-high heat, bring to the boil. Reduce the heat a little to simmer for 30-35 minutes stirring continuously to ensure none of the jam sticks to the pan.
- Skim any scum that comes to the surface of the fruit and sugar mixture.
- About halfway through cooking time, use a stainless steel masher to give the berries a good mash and even out the consistency.
- The jam is ready when it coats the back of a dessert spoon. If you can swipe your finger in a line over the back of the spoon and it leaves a clear line, then it’s good to go! The consistency of the jam should not be runny, but a little thickened and gloopy.
- Ladle jam into sterilized preserving jars. Tighten the lid and then turn the jar upside down and leave until cool before turning right side up again.
Nutrition
- Serving Size:
- Calories: 66
- Sugar: 16.1 g
- Sodium: 0.4 mg
- Fat: 0.1 g
- Carbohydrates: 17 g
- Protein: 0.2 g
- Cholesterol: 0 mg