450g granulated sugar
Preheat the oven to 170°C, gas mark 3.
To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
Place berries in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run. Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes.
Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid.
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welcomethis is a blog about two people making as much of their life as they can by hand on 15th October, 600 forest fires and hurricane Ophelia, ravaged 1 million acres of land, incinerated houses (along with ours) and took many lives, destroying forests and wildlife, infrastructure and livelihoods Please help us if you can by donating to our crowdfunding page or leave us a comment of support
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