Last night I made jam. Super speedy summerberry jam, without a sugar thermometer or a faffy process of testing to see if jam wrinkles on a saucer. I used this recipe from BBC Food.
My mix of fruit was; local blackcurrants grown less than half a mile from my own front door by Elizabeth and Jim at the Wee Croft Shop, plus a good amount of blueberries and a handful of raspberries.
Do watch out as obviously the jam mixture does start to splatter as it gets hotter.
While you boil the fruit, sterilise a couple of small jars. I do this by washing in hot soapy water, then drying out in a medium hot oven for 15-20 minutes.
I let my jam sit in the pan for just a couple of minutes before transferring to the sterilised jars, Top with a circle or two of parchment paper and leave to cool until almost cold then seal with the jar lid. The jars of jam will thicken further and keep for approximately 2 months.
Thankfully there was a little jam leftover, so I could taste the fruit of my labour (hehe!)