Here is a simple recipe for a small batch of mixed jam. This should make two jars or about 700g-750g of jam.
– 200g of strawberries
– 200g of raspberries
– 200g of granulated sugar
– 180g of pectin sugar
– 50ml of lemon juice
– Two metal pans, one for the jam and one for sterilising the jars
– Two jars
– A wooden spoon
– A slotted spoon
– A saucer (to test your setting point)
– A wooden cutting board
– Wax discs
Firstly, put your saucer in the fridge, you will need this later. Wash the berries thoroughly and trim off any stems. Cut the strawberries in half, the raspberries can be left whole.
Place the strawberries in the pan with the granulated sugar, once the strawberries begin to break down add in the pectin sugar and raspberries. You can mash the strawberries if you wish to speed up the process and have a smoother jam. Raspberries also break down a lot quicker, thus needing less time in the pan. Remember to stir your mixture as it breaks down. Once the sugars have dissolved, add in the lemon juice and raise the temperature of your stove to eventually bring to a boiling point. Skim off any scum with the slotted spoon that may be on the surface. It is okay if you cannot remove it all, a little won’t hurt. Boil for around 8-10 minutes.
Take the saucer out of the fridge and dab about a teaspoons worth of jam onto it. Place it back into the fridge and leave for a minute or two. If it crinkles on the saucer when it is touched, it has reached setting point. If not, place your mixture back on the boil for another 2-3 minutes. Add a little more pectin sugar if you feel that your mixture needs it.
Once you have reached setting point, take the mixture off the boil and allow to rest. You can now begin to sterilise your jars. You will need to bring your jars to the boil, making sure they are fully submersed in water. Allow them to boil for a few minutes. Turn off the heat and use the tongs to pick the jars out of the pan and drain the water, place them on side. It would be best to place them on a wooden board to protect your counter from the heat. Do not let the jars cool too much when potting your jam, it is best done when the jars have just come off the boil but do be careful not to burn yourself. This limits the amount of time the jars can come into contact with bacteria.
Pour in your mixture and then place a wax disc on top of it, then cover the top of the jar with cellophane. Screw the lid on and label your jars.
There you have it! I hope you enjoy this recipe.