- 900g frozen summer berries
- 900g preserving sugar
- juice 2 lemons
- YOU WILL NEED
- a preserving pan, sterilised jars, and waxed discs and lids
- Put the berries and sugar in a preserving pan and add the lemon juice. (If you can, cover and leave for a few hours so that the sugar dissolves and you wont have to boil it for so long.) Simmer over a gentle heat until the fruit has softened and the sugar has dissolved, stirring occasionally.
- Bring to boiling point and boil rapidly for 10 to 15 minutes or until setting point is reached. Remove the pan from the heat, allow the jam to settle for a few minutes, then pot into hot sterilised jars, cover with a waxed disc, then seal. It will last for 3 or 4 months.