Angela's Flexible Jam Recipe

• fruits g

  (blackberries, plums, raspberries or strawberries), ready weight

• golden granulated sugar↗ g
• butter

Step-by-step instructions

1. 1

   Place the prepared fruits in a large heavy‑bottomed saucepan or deep skillet. For blackberries add 50 ml water and 1½ tablespoons lemon juice; for plums (halved and pitted) add 150 ml water; for strawberries add 3 tablespoons lemon juice (no water); for raspberries add nothing. Bring to a boil.

2. 2

   Reduce the heat and simmer: blackberries – 15 minutes, plums – 30‑40 minutes, raspberries – 2 minutes, strawberries – 5 minutes, until the fruit becomes soft.

3. 3

   Add the sugar and, stirring, heat over very low heat until the sugar fully dissolves. Increase the heat, bring to a rolling boil, then cook quickly without stirring until the temperature reaches 105 °C (gel point): blackberries – 10‑12 minutes, plums – 10 minutes, raspberries – 5 minutes, strawberries – 20‑25 minutes.

4. 4

   Remove the pan from the heat, skim off excess foam, add a piece of butter and stir quickly to melt the foam. Let the jam stand for 15 minutes so the fruit settles. Transfer into sterilised jars, label them and seal with lids.