Makes about 4 x 300ml jars
Preparation time: 15 minutes
Cooking time: 40 minutes
What you need
- 2 lemons
- 750g strawberries, washed, dried, hulled
- 4 cups (860g) white sugar
- 200g raspberries, washed, dried
- 200g blackberries, washed, dried
- 200g blueberries, washed, dried
Juice the lemons
Juice the lemons and reserve the seeds. Place the seeds in a small piece of muslin and tie with kitchen string to secure. Combine the strawberries, lemon juice, lemon seeds and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10-15 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, stirring occasionally, for 20 minutes or until jam is reduced by one-quarter.
Remove the lemon seeds and add the raspberries, blackberries and blueberries. Cook, stirring occasionally for a further 5 minutes or until jam is set. (To check when jam is set, place a saucer in the freezer. Remove the jam from the heat and place a spoonful of hot jam onto the chilled saucer. Return to the freezer for 1 minute. Run your finger through the jam to test if it wrinkles and jells. If it doesn’t, return to the heat for a further 5 minutes then repeat the test.)
Spoon the hot jam evenly among four sterilised preserving jars and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside to cool completely. Label and date. Serve with scones, brioche or toasted fruit bread, if desired.