No-cook jam recipe
Making your own jam is simple and with this recipe, there's no heat involved. Once you've mastered the basic jam, try adding 1 tsp ground cinnamon; ½ tsp ground allspice; ½ tsp ground ginger; 1½ tsp finely chopped; basil leaves.
Tip: To freeze, simply put the labelled containers into the freezer. When you want to use it, take the jam out and defrost at room temperature about an hour before you want to use it. Store in the fridge after it has defrosted and use within 3 weeks.
Ingredients
- 500 g berries, fresh or defrosted if frozen
- 500 g jam sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 17.6 oz berries, fresh or defrosted if frozen
- 17.6 oz jam sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 17.6 oz berries, fresh or defrosted if frozen
- 17.6 oz jam sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
Details
- Cuisine: British
- Recipe Type: Jam
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 20
Step-by-step
- Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined.
- Ladle the mixture into a jug and then pour into the clean jam jars or small freezerproof containers with lids (for example, small Tupperware, or resealable freezerproof bags). Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes.
- Put the lids on and leave out at room temperature for 24 hours. It's then ready to be eaten or put into the freezer (see tips).
This recipe is from The Ice Kitchen by Shivi Ramoutar (HarperCollins, £16.99). Out now.
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