Summer Berry And Juniper Jam
by Fiona Kennedy / Narratives
Use up the glut of ripe fruits in this juicy jam for a late summer treat. Berry flavours naturally complement each other, particularly when blended with the juniper berries, which lend a gentle and subtle taste of gin to the jam
Makes about 1.3kg of jam to pot. Raspberries and blackberries are used in the recipe below but any ripe summer berries can be added.
- 700g fresh raspberries
- 700g fresh blackberries
- 2 teaspoons of juniper berries (crushed)
- 300ml water
- 1.3kg granulated sugar (warmed)
- Juice of 2 lemons
- Put the juniper berries in a mortar and gently crush with a pestle to release their flavour.
- Wash the fresh whole raspberries and blackberries and put them, with the crushed juniper berries, in a large heavy pan with the water.
- Set over a low heat, cover with a lid, and cook gently for about 15 minutes, or until the juices from the fruit begin to run and the berries start to break down.
- Add the granulated sugar and lemon juice to the pan, and cook over a low heat, stirring frequently, until the sugar has dissolved. Be careful not to break up the summer berries too much as you stir.
- Bring up to the boil and cook for 5 to 10 minutes, or until the jam reaches the setting point (105°C/220°F).
- Remove the pan from the heat and skim o any scum and impurities from the surface using a slotted spoon.
- Leave to cool for about minutes, then stir gently, and pour into warmed sterilised jars. Seal and label, then store in a cool, dark place.
Recipe and photographer: Fiona Kennedy / Narratives