Berry Jam

Jam and cream on a sponge for afternoon tea. Bliss! You can use strawberries, raspberries, blueberries or a combination of all three.

• 6 pounds berries
• 5 pounds white sugar
• 1/2 cup lemon juice

METHOD

If you are new to making jam and preserves, please read Margaret's how -to article for cooking terms and safety measures. click here

Hull berries, but don't wet them. Place berries and lemon juice into pan and simmer over a low heat until juice from fruit begins to run.

Continue stirring until fruit has softened and become mushy. Add sugar and raise heat slightly, bringing jam to a rolling boil. Boil at this level for about thirty minutes, by which time the setting point should have been reached. Test the setting point. If not quite ready continue to boil until the small amount of jam on a saucer jells. Fast boiling of berry jam will achieve the best result and a better set. Slightly under-ripe fruit also contains more pectin.

Bottle immediately in sterilized jar,. and seal as per the jam and sauce instructions. Label with the date of manufacture, for good management of your store cupboard.

Yield: about 8 pints

Recipe from www.inmamaskitchen.com

Contributor: Margaret e. walker

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