Vickys Frozen Berry Jam, GF DF EF SF NF

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Frozen Berry Jam, GF DF EF SF NF

With everyone bulk buying and stores beng unable to keep up with the demand due to the coronavirus pandemic, there are a few things you may discover you can't buy so easily. In my house it's jam! I didn't realise we went through so much of it! The kids (and the husband) are all moaning about what to put on their toast and I realised I had a bag of frozen berries that I hadn't used much from. As long as you match the weight of berries you have to the weight of sugar, this recipe will even work for smaller amounts. 450g of fruit will make around 650g so enough to fill 2 small jars

Ingredient

450 g

frozen mixed berries -look for one with red & blackcurrants

450 g

granulated sugar

2 tbsp

lemon juice

Cooking instructions

* Step 1

A mix with red and blackcurrants will help the set as these berries contain the most natual pectin. Put the ingredients in a pan and let sit for an hour or so until the berries defrost

* Step 2

Heat on a low setting to dissolve the sugar, stirring occasionally

* Step 3

Heat your oven on it's lowest setting - gas 1 / 100C / 220F. Wash a couple of jars in hot, soapy water then set them upsides down on the oven rack to sterilize them. Done when dry

* Step 4

Once the sugar has completely dissolved, crank up the pan heat and bring to a rolling boil

* Step 5

If using a jam thermometor, set occurs at 105C / 221F. I use the wrinkle method. Every few minutes, spoon some of the jam onto a cold plate. If you can push the jam with your finger and it wrinkles up, it's reached setting point

* Step 6

Once this happens, turn the pan off and let sit for 10 minutes to thicken slightly so the fruit doesn't all sink to the bottom or float to the top once it's in the jars. I mashed the bigger blackberries up with a fork too