Summer Fruit Jam

I always thought that the process of making Jam involved special saucepans, jam sugar and a whole load of hassle. How wrong I was. I read this Rachel Allen recipe and was surprised at how straightforward it appeared to be, with no special paraphernalia involved, so I set about making the jam. I cannot tell how amazing this smelt whilst it was cooking, but it similar to a strawberry flavoured candy floss aroma - so sugary, sweet, fruity and delicious. The jam set beautifully and once completely cool I dived in a had huge dollop on a warm scone with butter - it was totally delicious and it is difficult to describe how different it tastes to shop bought jam - but it does and it is definitely better. I intend to make jars and jars of this to give away as gifts whilst berries are in season. This is a simple and delicious recipe which I highly recommend you try (it will impress your friends too!). Back soon, Lucie x

Summer Fruit Jam
make sure you use a suitably large saucepan.

Makes 2 x 400g (14oz) jars / Vegetarian
400g (14oz) sugar
400g (14oz) summer fruit - a mixture of strawberries, raspberries, redcurrants, blackcurrants, blackberries and blueberries (you can use frozen fruits out _of season)
Juice of 1 lemon

Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up. You can also place the jars into the oven to warm, to prevent them cracking when the hot jam is poured into them.

Put a saucer in the freezer for testing the jam later on.

Place the fruit (which can be frozen) in a saucepan with the lemon juice and heat up. Simmer for 3 minutes and crush most of the fruit with a potato masher. Add the warm sugar, stir to dissolve and bring up to the boil. Boil for 3-4 minutes over a high heat, stirring regularly.