I spent a long time being too afraid to make jam at home, as I thought it needed a whole lot of special equipment - but the good news is that it's a complete myth! Once you know how, capturing the gorgeous flavours of summer in a pot of deliciousness is so simple and requires next to no ingredients.
Tate and Lyle's jam sugar with added pectin is your best friend in jam making, as it completely removes the fear of an unset jam.
Recipe below and full recipe link in my bio!
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Summer berry jam
350g Tate and Lyle jam sugar
1. Place a small saucer into the freezer to chill. You will use this to test the jam later.
2. Sterilise 1 x 300ml jam jar by washing well with hot soapy water, rinsing and then allowing to dry completely in the oven at 120oC.
3. Hull the strawberries and slice any larger berries in half. Combine the fruit and Tate and Lyle jam sugar in a large, heavy based saucepan or casserole dish. The mixture will bubble up so make sure it is deep enough. Heat on medium, stirring all the time, until the sugar has dissolved completely.
4. When you can no longer see any sugar grains, turn the heat up and allow the mixture to boil for 5-7 minutes. Use a metal spoon to skim off any foam from the edges that rises to the top. When the jam is nearly ready, you’ll notice the bubbles become larger and stick together more readily. To test for a set, spoon a small amount of jam onto the chilled saucer and leave to set for 30 seconds. When you push the jam with your finger, it should have formed a skin that ripples slightly. If it doesn’t, continue to boil and test again a minute or so later.
5. When the jam is ready, remove from the heat and allow the hot mixture to cool for 10 minutes so the fruit will be evenly suspended when it is poured into the jar. Carefully spoon it into the sterilised jam jar, then seal the lid and allow to cool completely. This jam is the perfect partner for scones with clotted cream, deliciously simple cake fillings or simply spread on buttered toast.