Easy to make, any fruit can be used for this simple jam recipe.
Same quantity of Sugar
Simply heat the fruit and sugar together in a saucepan over a moderate flame. I like chunky fruit pieces in my jam, so I cut my fruits chunky, sometimes with berries there is no need to cut them at all.
Once fruit has broken down, reduce heat and add the juice of half a lemon. Lemon is naturally high in pectin, an enzyme which serves as a gelling agent.
Once mixture has darkened and reduced, test to see if ready by dropping a dollop of onto a plate. Run your finger through it, if mixture wrinkles where pushed jam is ready! If not continue to heat for longer.
Pour jam into a sterilised jar, then cover immediately.
I love to eat homemade jam on sourdough bread, its savoury quality marrys perfectly with the sweetness of the jam.
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