Speedy summerberry jam

Description

If you fancy a wild strawberry and vanilla jam use 750g/1½lb wild strawberries and add the scraped seeds of 2 vanilla pods to the pan with the sugar.

Ingredients

750g/1½lb mixed summer berries including strawberries, raspberries, blueberries and blackberries
100ml/3½fl oz water
400g/14oz caster sugar

Method

1. Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes.
2. Transfer to any airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months.
3. Spread the jam over hot, buttered toasted teacakes, crumpets or scones - or how about another British classic, the jam sandwich.
4. The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. You can make the jam using just one or a couple of the above mentioned fruits.