What makes a great jam? I think a great jam is made from different types of fruit and uses different types of sugars.
The Love Jam is a little bit runnier than the usual jam, but the flavor is amazing and very addictive. Why? Because of the different types of sugar that I have used for this recipe.
500g frozen summer fruits
350g frozen raspberries
425g sugar: 105g dark muscovado (unrefined cane) sugar, 120g unrefined cane sugar, 200g jam sugar
For a more intense taste use 225g dark muscovado (unrefined cane) sugar and 200g jam sugar (or alternatively unrefined cane sugar or the natural sugar substitute xylitol).
Before you start, sterilize three jam jars and their lids. Put the jars and lids in the sink and cover them with boiling water for 10 minutes. Alternatively you can lay the jars and lids on a baking tray in the oven and heat them at around 100°C , or put them in the dishwasher.
Put the fruit and sugar in a saucepan and heat it up to 100°C and then let the jam cook for about 15 min to 20 min. Don’t forget to keep stirring the mix so it doesn’t burn.
Put the jam immediately in the sterilized jam jars. Close the jars and turn them on their heads, leaving them like that for 5 minutes.
Tips to know the jam has set:
- Put two or three metal spoons in the freezer an hour before you start making your jam. After your jam has boiled for the prescribed amount of time, dribble some of the hot jam from the pot onto one of the frozen spoons and wait a few seconds for it to cool. If the jam runs right off the spoon and looks thin and runny, it’s not done yet.
- Marisa McClellan suggests to “swirl your spatula through your cooking jam, hold it up over the pot, and watch how it falls. However, if the jam runs right off the spoon and looks thin and runny, it’s not done yet. If it forms thick droplets that hang heavily off the bowl of the utensil, but don’t immediately fall off, it is either nearing completion or is done.”