10-minute berry jam

10-minute berry jam

By
From
Lucy's Bakes
Makes
5-6 jars
Prep
5 mins
Cooking time
10 mins
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
900g frozen raspberries
700g jam sugar, (with added pectin)

Method

  1. Place the frozen raspberries and jam sugar into a large saucepan and heat gently, until the fruit defrosts and the sugar dissolves. Then bring to the boil and boil for 5 minutes only. Let it rest for a few minutes as this will help the fruit stay suspended in the jam and not float to the top of the jar. Pot into sterilised jars, label and store in a dark cupboard for up to 1 year.

Note

  • This recipe is vegan & vegetarian, gluten-free, nut-free and dairy-free.

Alternatives

  • Orange and raspberry – add the grated zest of an orange to the basic recipe.

    Blueberry and vanilla – use frozen blueberries and add 10 g vanilla extract.

    Berry and chilli – use frozen mixed berries and add a pinch (or to taste) of chilli flakes.

    Intense strawberry – use frozen strawberries and a good grinding of black pepper.

    Berry and ginger – add a teaspoon or two of ground (or some chopped crystallised) ginger to any berry jam.
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