Start the jam

• Lightly wash and drain the berries. Discard any that may not be good.
• Pat them dry with a paper towel.
• Place mixed berries in a deep heavy-bottom pan.
• Add sugar and lemon Juice.

Cook

• Place on medium-high heat until the sugar dissolves.
• Bring the mixture to a rapid boil. Let boil for two minutes.
• Then, turn the heat to medium-low. The mixture should still be simmering but slow.
• Let simmer for about 20 minutes.
• Meanwhile, place two ceramic plates in the freezer. (see note)
• After about 15 minutes, you will see the mixture has darkened, thickened and reduced.
• Remove one of the plates from the freezer.

Testing the jam

• Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
• You may need to do this once or a couple of times depending on how soon you start checking.
• The jam is done if the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
• If using a candy thermometer – the jam should reach 105 C / 220 F.
• Let the jam cool for about 20 mins before you pour it into a warm sterilized jar leaving ¼ inch of the top.
• Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
• Clean the rim of the jar with a clean paper towel.
• Top the lid and screw on rings (that come with the canning jars).
• Place a piece of wax paper on the top before you place the lid on tightly.

THE CANNING PROCESS (OPTIONAL)

Sterilizing

• Sterilize four 250 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
• Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
• Leave them in the oven until you are ready to use (you can turn the oven off).
• Don’t forget to wash and sterilize the bottle lids as well.

Canning

• Place a rack on the bottom of a large stockpot.
• Fill half the pot with water.
• Pour the jam into the hot sterilized jar as explained above and close the lid.
• Bring the water in the pot to a boil on high heat.
• Lower the jars over the rack leaving enough space between the jas.
• The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
• Bring the water to a boil again. Cover the pot and process for 15 minutes.
• Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
• Let cool completely.
• Press the top of the lid to ensure the seal is tight – the lid should not move at all.
• Store in a cool dry place.

Storage

• When canning, the canned jam will stay in a cool dry place in the pantry for up to a year or more.
• When not canned the jam will stay at room temperature for a month or more in good weather.
• You can also keep the jam in the fridge for 3 to 6 months.
• Label the jar with the name and date so you know what is in and when you made it.