John Myers
Ingredients for 1 servings:
- 1,000 g raspberries
- 500 g blackberries
- 500 g gelling sugar (3:1)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Sunday morning feast
Rinse 4-5 jars with lids thoroughly with plenty of water. Do not allow them to dry out on the inside, but leave them upside down on a clean tea towel to dry. If you like, you can sterilize the jars and lids in the oven at 100 degrees Celsius for a good 10 minutes on a rack. While the jars and lids cool slightly in the slightly open oven, prepare the jam: Sort and wash the berries, then place them in a large saucepan with the gelling sugar and mix everything well. Bring to a boil, stirring constantly. When the mixture is bubbling briskly, simmer for another 4 minutes while stirring. Now do the setting test on a saucer. To do this, pour some of the jam onto the plate and check whether it starts to set immediately. If it doesn’t, let the mixture boil a little longer. If the jam sets immediately, fill the jars and seal them tightly. Allow the jars to cool in a cool, dry place (protected from drafts) and store in a cool, dry place. Do not carry freshly made jam by the lids! Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. An opened jar should be kept in the refrigerator. It will keep for at least 4 weeks. Note: Berries have small seeds. If these bother you, you can put the berries through a food mill and then boil them.
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