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1
Wash 7 to 8 190ml (8-ounce) jam jars with twist on lids in warm soapy water, rinse in clear water and put upside down in a low temperature oven 50-100u00b0C. This will sterilise and dry them. This can be done in a dishwasher as long as they come out dry.
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2
If you have new lids, no further prep is necessary. If they have been pre-used, check that they are not damaged, then also wash and rinse them, leaving on a clean tea towel to dry.
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3
Check the fruit and discard any squashy berries, then tip them into a heavy-bottomed large pan, or preserving jam pan.
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4
Squeeze the juice from the lemon and add to the fruit. Set over a medium heat to cook the berries, stirring occasionally to prevent sticking. This will take no more than approximately 10 minutes.
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5
Take from the heat and pour in the sugar. Stir until most of it is dissolved.
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6
Set back on the heat and stir until you cannot feel the grittiness of the sugar. Increase the heat until the contents have come to a rapid boil and cook like this, without stirring, for around 4-6 minutes. (Do not go off and answer the phone at this point!)
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7
Remove pan from the heat, place a small spoonful of the jam on a cold saucer to test for a set. Leave for a couple of minutes the push the jam with your finger-if the surface crinkles up, the jam is ready. If not, return to the boil and repeat the process.
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8
Remove jars from the oven and use a jug or a ladle, or ideally a jam funnel, to fill the jars to the top. Screw on the lids immediately and leave the jam to cool and set. The contents of each jar will shrink a little, leaving a vacuum where no bugs can grow.
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9
This jam will keep for at least a year without refrigeration, even after opening.
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10
Delicious as a cake filling with cream, on toast or English scones.
