Spread on toast, layered between cakes or even used in homemade marshmallows, this jam is a real treat! Recipe from Oonagh Simm’s new book The Marshmallowist.
- Place all the berries and the lemon juice into a large stainless steel pan and warm through over a low heat, stirring now and then, until soft and juicy. Push gently with the back of a wooden spoon to release as much juice as you can, without reducing it to a pulp.
- Pour in the sugar and stir often for a good 7 minutes, until the sugar dissolves (if it doesn’t dissolve completely before you boil the jam, it will have an overly sweet taste). Then increase the heat until the mixture reaches 105°C on a sugar thermometer, 10-15 minutes.
- Remove the pan from the heat, skim any impurities off the surface and leave for 5 minutes to cool slightly before stirring. Soft berries have a tendency to float to the top during the setting process, so try to mix it all up before pouring into sterilised jars.
- Cover the surface of the jam with waxed paper discs and secure the lids tightly on top. When the jars have completely cooled, label and store in a cool cupboard.