This year we’ve made our very own Jam to give out as presents. Here’s the recipe:
3kg mixed berries
2kg Jam Sugar
Juice of 2 large lemons
12 Sprigs rosemary
Soften the fruit for about 10 minutes. Add the sugar and lemon juice, stirring to dissolve the sugar. Bring to the boil, and boil at around 105 degrees for 10 minutes. Add the rosemary. and boil for a further 5 minutes. Very carefully remove the rosemary, and boil for a final 5 minutes.
Use the Jam Wrinkle Test* to check for setting, then pour into sterilised jars.
Once cool – add the all important packaging. See ours for inspiration!
*Before you start the jam, put a plate in the freezer to chill. When the jam looks as though it’s almost set, take a teaspoonful and put it onto the cold plate. Push the outer edge of the jam puddle into the centre with your index finger. If the jam wrinkles even a little, it will set.