Berry Jams

Jams are the easiest thing to make, and they don’t need heaps of sugar either! Traditionally you make jam using fresh fruit, white sugar and pectin, with an equal ratio of fruit to sugar. That’s a lot of sugar!! I make my jams using fresh fruit and a little maple syrup or honey, depending on the fruit I use. At the moment strawberries and raspberries are in season, and it won’t be long before we start to see blackberries. Berry jams require very little effort, so get to it.

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Ingredients

Raspberry Jam

  • 300g of fresh raspberries
  • 3 tablespoons of maple syrup
  • 2 tablespoons of water

Strawberry Jam

  • 400g of fresh strawberries
  • 2 tablespoons of maple syrup
  • 2 tablespoons of water

Blackberry Jam

  • 300g of fresh blackberries
  • 1 tablespoon of maple syrup

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For the strawberry jam, start by cutting off the stems of the strawberries and then cut them into quarters. Place the strawberries in a saucepan with the water and maple syrup, stir, bring to the boil and then reduce to a simmer. The jam will take between 35-45 minutes, and make sure to occasionally stir, especially towards the end when the jam can start to burn at the bottom.

For the blackberry jam, mix the blackberries and maple syrup into a saucepan and use a potato masher to puree the blackberries. Now follow the same steps used for the strawberry jam.

For the raspberry jam, mix the raspberries, water and the maple syrup into a saucepan and use a potato masher to puree the raspberries. Now follow the same steps used for the strawberry jam.

Make sure to have your sterilised jam jars ready. When the jam is done, spoon the contents into the jar and leave to sit for 30 minutes before placing the lid on. If unopened, the jam can keep for up to one year, and once opened, store in the fridge and it will keep for up to 3 months. Enjoy

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