“Great preservative that could be used as a spread or used as filling of cookies or cakes. You can use only raspberry or only blackberry or both.”
READY IN:
50mins
SERVES:
1
YIELD:
3 1 lb. jars
UNITS:
US

Ingredients Nutrition

  • 2 kg fruit
  • 5 cups sugar
  • 3 lemons, juice only (or 1 1/2 tsp citric acid)

Directions

  1. Put the fruit and top with the sugar into a large pan, cover and leave for 6-8 hours.
  2. On medium low heat, bring to the boil and simmer for 40-50 minutes or until the fruit is soft and setting point is reached.
  3. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.

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