Mixed berry jam

Jam diaries #3: Strawberries, raspberries and blueberries

It was time to go 'pick-your-own' so that is what I did.

I headed to the same place we picked last year: Steve Harris Farms in Fareham, Hampshire. They have a massive amount of strawberries and raspberries. The raspberries this year were to die for!

Unfortunately we were not allowed to use our own containers to pick fruit due to all the new rules around covid. 

I managed to choose a rainy day. I persevered even with wet legs and feet.

Loaded raspberry bushes!

The blueberries were shop bought as I couldn't find any pick-your-own for them.
This recipe is inspired on Lynda Brown's 'The preserving book', a bible on how to preserve food in many different ways. It was the first time I made it. It's really yummy! The blueberry flavour hits you among the sweeter flavours of strawberry and raspberry.

Serves: 500g.

Ingredients:

• 450g mix of strawberries (diced), raspberries and blueberries - equal amounts of each
• 225g sugar
• juice of 1 lemon

Method:

1. Add the fruits, sugar and lemon juice to a stainless steel pan.
   
2. Lightly crush the fruit with a masher. I was going to skip this step but then I realised that the different fruits cook at different speeds and by crushing them one was actually uniforming the cooking time and avoiding overcooking some of the fruits.
3. Bring slowly to the boil, stirring until the sugar has all dissolved.
4. Bring to the boil, cook for 5-10 min or until it reaches the setting point.
   
5. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mold developing. 
6. Store in a cool, dark place. 
   

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.