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1.5 litres
Easy
Published 2010
Blackberries or raspberries are ideal for this jam. Frozen berries work equally well if you can’t get hold of fresh ones. This recipe can be increased - use equal parts of berries to sugar.
Remove any stalks from the berries and soak overnight in lemon juice and gin.
In a large heavy based saucepan combine the berries and sugar. On a low to medium heat slowly bring to a boil and continue boiling for about 20 minutes. Stir occasionally to avoid sticking.
The jam is ready when the mixture has thickened a little. Drop spoonfuls onto