Jumbleberry jam

Name: Jumbleberry jam
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 40
Cuisine: Global
Ingredients: 2 kgs mixed summer berry (we used 1kg halved strawberries, 500g blackberries and 500g mixed currants); 2 juice lemons; 2 x 1kg packs jam sugar with pectin

If you have about 27 minutes to spend in the kitchen, Jumbleberry jam might be a great gluten free, dairy free, and fodmap friendly recipe to try. This recipe serves 40. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 26 calories. A couple people really liked this condiment. A mixture of summer berry, juice of lemon, kg packs jam sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Before you start, sterilise your jars and put a plate in the freezer to chill.

Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.

Ingredients you will need

Lemon Juice

Berries

Fruit

Sugar

Equipment you will use

Wooden Spoon

Frying Pan

Bring to the boil and boil rapidly for 5 mins.

Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesnt, boil for 2 mins more, then test again and, if necessary, keep repeating until its ready.

Ingredients you will need

Jam

The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.

Ingredients you will need

Jam