Here in Redwood I’ve been experimenting on your behalf. I know you’ll be disappointed that I won’t be sending you on a jar of this jam…. but trust me it is so easy to make.
We are having such a weird summer – it is really a non-summer!
This has affected our fruit plants so so much.
Our strawberries are only starting to come on now (mid-July) when we usually would have them at the beginning of June! We’ve had a super bumper crop of raspberries and gooseberries. However, the currents, both black and red, have not been so good.
I’ve been known to pick 12 lbs of fruit off of one red current bush, but this year we just had a few pounds.
This summer berry jam I made last year to use up fruit that was in the freezer…. and of course I didn’t write down the recipe! Doh!
So we’ve had a couple of testing experiments in the kitchen over the past week. This is the result!
- 1 lb redcurrents
- 1/2 lb raspberries
- 1/4 lb blackcurrents
- 1/4 lb strawberries (we have the tiniest, almost like wild strawberries, at the moment)
- 2 lbs sugar
Warm sugar in oven.
Top, tail and wash fruit as necessary. Place in large heavy based pan and heat gently until fruits start to release juices.
Add in warmed sugar, stirring continuously until completely dissolved. Bring to boil and boil rapidly for 10 mins.
Take a spoonful and test for ‘setness’.
Pour carefully into sterilised, warm jars. This amount makes approx. 4 to 5 jars.
The resulting jam is a bitter/sweet mix…. I am enjoying it on toast in the morning.