500 g fresh seasonal berries (washed)
250 g (1 cup) caster sugar
Rind of 2 lemons
Juice of 2 lemons
2 tbsp water (optional)
In a medium saucepan, combine the berries, sugar, lemon rinds, and juice. Bring to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and allow to simmer for 20–30 minutes, stirring occasionally. Skim off any foam that forms on the surface.
To test if the jam is ready, place a small spoonful on a cold plate. If it wrinkles when pushed with a finger, it is set. If not, continue simmering for a few more minutes and retest.
Remove the pan from the heat and carefully pour the jam into sterilised jars. Seal immediately and let cool completely at room temperature.
Store the jam in the refrigerator and use within 3 weeks.
Wash fruit thoroughly before cooking—soaking in cool water with apple cider vinegar and bicarbonate soda is a great way to clean berries.
Medium saucepan
Sterilised jars
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