Strawberry, blackberry, blueberry, raspberry. Any berry.
Kerry likes to source her raspberries from Mr Wolfe, a well-known grower in the southern Tassie region. You may remember seeing Mr Wolfe’s raspberries adorning Nick’s pavlova (posted here on 19 February). This method was given to Kerry by her neighbour, Mary, an international jam maker. Don’t spread it around!
2lb or 900g fruit
2lb or 900g sugar
Warm your sugar slightly in the oven.
Place all your fruit into a pot on a low heat to soften and start the juices running.
Add your warmed sugar.
Bring to the boil.
To make a jam that has the right consistency, Mary, the international jam maker, recommends you invest in a food thermometer so you can make sure the mixture reaches exactly 104C. It’s at this temperature that the acid and the pectin in the fruit react with the sugar, resulting in perfectly-set jam. This recipe can be used with any type of fruit. It’s not exclusive to berries.
Winter is the ideal time to make jam because you’re not as busy in the patch. Kerry freezes her fruit in the summer months to make sure she has the sweetest and juiciest main ingredient.