Summer Berry and Lemon Thyme Jam
Easily customisable with whatever berries you have to hand, this summer berry and lemon thyme jam is perfect for spreading on toast at breakfast time.
From the book
The Modern Preserver: Chutneys, pickles, jams and more
130 creative recipes for all things preserved
Classic methods with a fresh contemporary twist
Inspiration for homemade gifts
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Introduction
The arrival of summer is extremely exciting, not just because of the warm weather but because of the incredible wealth of red berries summer brings. Berries are a joy to eat and to cook with and this jam allows you to have lots of them in one hit. You can use whichever berries you want for this recipe, from some of the more common to the obscure like loganberries and mulberries. Make sure you wash and gently dry them first, especially those which you may have foraged.
Ingredients
| 1.5kg | mixed strawberries, blackberries, raspberries |
| 20ml | water |
| 70ml | lemon juice (about 1 large lemon) |
| 900g | jam sugar |
| 2 tbsp | fresh lemon thyme leaves |
Method
If using strawberries in your mix, halve them then put them with all the other berries in
a large jam pan with the water and soften for 10 minutes on a moderate heat.
Add the lemon juice and jam sugar, stirring to dissolve the sugar then bring it to the boil at around 104°C, stirring intermittently, for a further 20 minutes. Use the wrinkle test, as needed, to check when it has reached
a soft setting point.
When it is ready, take off the heat, skim off any scum from the surface and stir through the lemon thyme leaves.
Leave to sit for 5 minutes then ladle into warm, dry sterilised jars and seal.
Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4-6 weeks.
Season: summer to early autumn
How to eat: this is the perfect breakfast jam, for granola, yoghurt, toast, everything!
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