The desire to make some jam at the weekend came about from not wanting to waste any strawberries that were getting to the point where there was the choice of throw them away, or make something with them.
This recipe is adapted from the one on the packet of Jam Sugar that I bought – for me the original recipe was too firm set and was too sugary. The recipe below gives a lovely soft-set jam, with lots of fruit flavours – the cherries really add something special in my opinion – so much that I am having some on some buttered bread while I type this up!
- 1kg of mixed berries and cherries (I used 300g of fresh prepared strawberries, 600g of Sainsburys Basics Frozen Red Berry Mix – strawberries, blackberries, red and black currants, and 100g of frozen pitted cherries)
- 1kg of Silver Spoon Jam Sugar (already containing Pectin)
- 30g Unsalted Butter
- You will also need 5 cleaned and sterilised Jam Jars – sterilise them either using a hot cycle in a dishwasher, or by filling them with boiling water prior to filling. Either way, the jars will be very hot, so make sure to use a folded tea-towel or oven gloves!
Place all the berries and cherries into a large microwaveable bowl (about 2.8l capacity) – it doesn’t matter if they are fresh or still frozen at this point!
Microwave on full power for 7 minutes.
Microwave on full power again for 16 minutes, stirring halfway through. Be careful – at this point the jam will be boiling, and you must take care to use a tea-towel or oven mitts to remove the bowl from the microwave.
Turn the jars upside down for at least 30 minutes – this will help form the vacuum seal in the jar. When you turn the jars over, you may notice that if you had lids with the little pressure buttons in the middle, that the button is now depressed!