Indulge in some kitchen therapy this weekend, with a bubbling pot of fragrant, freshly picked fruit
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Storing your jam
For this recipe, you’ll need about 8 jam jars, 8 waxed discs and 8 jar lids or cellophane circles with rubber bands. Remember to label each jar once filled, including the date, and cover with squares or circles of pretty fabric if you’re giving them away to friends. You can buy all these from kitchen shops or online from lakeland.com.
Sterilising your jars
Wash them in hot, soapy water, then dry in an oven heated to 170C/150C fan/ gas 3 for at least 10 minutes. Always ladle the jam into jars while the jars are still warm.
To make Raspberry & rose jam, use 1.8kg raspberries, leaving out the lemon juice and pips and adding 2-3 tbsp rosewater instead. For Zingy blackcurrant jam, use 1.8kg blackcurrants and add a splash of cassis. For Strawberry & vanilla jam, scrape the seeds from 2 vanilla pods into 1.8kg strawberries as you layer with the sugar, then poke the scraped pods in too, fishing them out before ladling the jam into jars.
Our downloadable labels
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.