Summer berry jam recipe | delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 500g strawberries, hulled and halved if very large
• 500g raspberries
• 900g jam sugar
• Juice 1 lemon
• Large preserving pan
• Jam/sugar/digital thermometer
• 6 sterilised jam jars or small kilner jars
• Ladle
• Jam funnel or narrow-spout jug
• 6 wax discs and jam covers or lids to seal the jars, from Lakeland
• Put a couple of small plates in the freezer ready for testing the set of the jam.
• Put the preserving pan over a low heat and warm gently until all the sugar has dissolved.
• Recipe continues after advertising adslot-recipe-4
• Once the jam is ready, leave it in the pan off the heat for 10 minutes, then skim off any scum that rises to the surface.
• Ladle the hot jam into still-warm sterilised jars using a jam funnel or use a narrow-spout jug. (Take care as the jam will be scalding hot.)
• 13kcals Calories
• nil Fat
• nil Protein
• 3.2g (3.2g sugars) Carbs
• 0.1g Fibre
• nil Salt