Set a heavy bottom stainless steel pot over medium low heat with a couple splashes of water.
Once it starts steaming and the fruit softens, start breaking up the berries with a wooden spatula.
Once the mix reaches below boiling point, can blend with an immersion blender.
Two options- keep all the seeds, or can run the puree through a cheesecloth lined colander and push through all the juice. Save some tablespoons of the seeds.
If using cheesecloth, return the puree to the pan over medium-low heat (watch out for splashes!) and add the sugar, the reserved tablespoons of seeds and half the lemon juice.
Let come to a boil and begin to thicken, but don't overcook. If it doesn't start to set naturally, add 1 Tablespoon cornstarch dissolved in the other half of the lemon juice. If it sets, add the other half of the lemon juice and let come to a soft boil one last time.
While still hot portion into sterilised jars (wash in soapy hot water and put in microwave on high power, 1000W, for 45 seconds to 1 minute) and close lid immediately.
Let cool completely, label the jars with date and jam type and store in fridge. Keeps at least for 1 month opened, or more unopened.
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