This summer strawberry jam is the perfect start to a summer's day, having breakfast outside with some freshly baked homemade bread! This recipe can be used for raspberries or loganberries.
For the Jam
Knob of Butter
- Heat the strawberries until the juices begin to run and the fruit softens.
- Add the sugar and pectin and heat gently. Stir continuously until the sugar dissolves but do not allow to boil.
- Add the butter and keep stirring, increasing the heat and bringing it to a rolling boil, so that it bubbles vigorously, rises in the pan and cannot be stirred down.
- Boil for 5 minutes only then remove from the heat and ladel into warm, clean jars and cover.