Bust out the bubbly as its time to celebrate with HRH, her majesty the Queen! Jubilee celebrations are now in full swing as patriotic party fever has taken hold of the streets. So why not spread the love this Jubilee weekend with Jazz Domino Holly’s recipe for ripe ‘n’ ready Summerberry Jam!
Supermarket shelves are heaving in anticipation with glorious deals on sweet summer berries – strawberries, blueberries, raspberries and blackberries are all going mega cheap, which makes it the perfect time to grab your apron and get set to whip up a batch of your very own homemade commemorative, coronation conserve.
Make traditional jam sandwiches, spread onto heart shaped scones or simply sandwich between a super decadent Victoria sponge. A touch of vanilla adds a delicate sweetness to compliment and add contrast to the sharpness of the zingy berries.
- 3lb Mixed berries – whatever’s going cheap at your local market or supermarket. I used a selection of Strawberries, Raspberries, Blueberries, and Blackberries.
- 2lb Sugar
- 2 tbsp Certo – liquid apple pectin
- 1 -2 x Vanilla pods, halved lengthwise and seeds scraped out.
- Begin by weighing out your fruit. Then wash and prepare the berries by hulling and cutting the strawberries in half.
- Place the fruit in a large jam pan or crock-pot and add just enough water to partially cover the berries. Then add in the Vanilla seeds and pods.
- On a medium / low heat, simmer the fruit gently until broken down, soft and mushy (about 20 / 30 minutes) If you want a real smooth set jam – use a potato masher to mush the fruit up even more as it cooks.
- Once the fruit has cooked, discard the vanilla pods and add in the sugar – stirring continuously until completely dissolved.
- Then stir in 2 tbsp of Certo (liquid apple pectin) and turn up the heat to allow the jam to reach a rolling boil. After about 10 – 15 minutes you can start testing for setting point.
How to test jam for setting point
1. Place a small saucer in the freezer for a few minutes until chilled, then drop a splodge of jam onto it and place back in the freezer for a further 2/3 minutes. If the jam wrinkles to the touch after cooling on the plate, then it’s set!
2. If not, continue cooking the jam for a further 5-10 minutes and repeat the process until done.
- Once the jam has reached setting point, remove from the heat immediately. Give it one last stir to distribute the fruit then pour into sterilized jars using a ladle and a funnel.
- Finally seal with a wax disc and cover with a cellophane circle and an elastic band.
- Jazz up your jars! If you’re feeling fancy, why not make some handmade labels and pretty up your jars with some scrap fabrics and cute ribbons!