Raspberry & Blackberry Jam
Diana Green
Great for tarts and cakes
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine British
- 1 kg Raspberries & Blackberries Any mix of berries
- 750 g Granulated Sugar
- 1 Lemon
Prepare Berries
Add to pan
Add sugar
Heat very gently until sugar melts
Turn up heat and add lemon juice
Simmer for approx 10 mins until setting point is reached
Test for setting by putting some jam on a chilled saucer in fridge
After a few mins the cold jam should form a skin when your finger is pushed across the surface
Put into sterilised jars while still warm
Use any quantity of berries. Weight of sugar is 75% weight of berries.
Avoid washing berries if possible to keep fruit intact
When heating gently until sugar dissolves don't stir so as not to break up berries
Test for setting when jam forms extended droplets when falling from spoon
Be careful not to overcook, better to test sooner and continue to cook if not set sufficiently