- 750g/1½lb mixed summer berries including strawberries, raspberries, blueberries and blackberries
- 100ml/3½fl oz water
- 400g/14oz caster sugar
- teacakes, to serve
- Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes.
- Transfer to any airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months.
- Spread the jam over hot, buttered toasted teacakes, crumpets or scones – or how about another British classic, the jam sandwich.
- The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream.