Somehow it’s turned into a little tradition now, where by I make Jam for teachers at the end of the school year. This year I decided to make a mixed fruit jam with some seasonal fruit including pineapple, peach, plum, gooseberries and apricot all in one lovely little jar.
A few miles away we have a lovely farm where you can pick your own fruit like strawberries, gooseberries, raspberries and blackberries. Every year we go and pick strawberries and raspberries, but this year I decided to pick some gooseberries. Wasn’t sure what I actually do with them, but the lovely bloke at the farm said they are perfect to jam with as they are very high in pectin, so I went back picked a few more to add to my summer fruit jam.
I do like a nice sweet jam on my toast, and this one is truly lovely, not the normal berry jam but a sweet, tangy and full over flavour jam. Good thing about making jam is they make great presents, specially as they keep for up to 3-6 months.
2 Kg Sugar
1 Tbsp Lemon Juice
To a large sauce pan add gooseberries, pineapple chunks, peeled apricots, peeled plums and peeled peaches but into halves.
Add the sugar to the fruit
Over medium heat, stir the fruit with sugar until the sugar dissolves.
Once the sugar has dissolved, keep stirring every few minutes.
Heat to 220F which is Jam boiling point, this may take up to 20-30 minutes.
Once the Jam is ready, using sterilised jars and funnel start to fill the jars. Screw on the lids tight, then place in the oven at 140c for 20 minutes to seal the jars, this will keep them for at least 3 months.