Speedy summer berry jam
- 750g/1½lb mixed summer berries including strawberries, raspberries, blueberries and blackberries
- 100ml/3½fl oz water
- 400g/14oz caster sugar
- teacakes, to serve
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.
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.
Spread the jam over hot, buttered toasted teacakes, crumpets or scones - or how about another British classic, the jam sandwich.
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.
Try adding the scraped seeds of 2 vanilla pods to the pan with the sugar for a delicious vanilla flavour.