In late summer combine all the ripe fruits into a jam, as the flavours work well together, particularly when blended with the juniper berries, which produces a gentle and subtle taste of gin to the jam.
Summer Berry & Juniper Jam
Makes about 1.3 Kg of jam to pot. Raspberries and blackberries are used in the recipe below but any ripe summer berries can be added.
- 700g fresh raspberries
- 700g fresh blackberries
- 2 teaspoons of juniper berries (crushed)
- 300ml water
- 1 .3 Kg granulated sugar (warmed)
- juice of 2 lemons
Put the juniper berries in a mortar and gently crush with a pestle to release their flavour. Put the fresh picked over whole raspberries and blackberries, and the crushed juniper berries, in a large heavy pan with the water. Set over a low heat, cover with a lid, and cook gently for about 15 minutes, or until the juices from the fruit begin to run and the berries start to break down.
Add the granulated sugar and lemon juice to the pan, and cook over a low heat, stirring frequently, until the sugar has dissolved. Be careful not to break up the summer berries too much as you stir.
Bring up to the boil and cook for 5 to 10 minutes, or until the jam reaches the setting point (105°C/220°F).
Remove the pan from the heat and skim off any scum and impurities from the surface using a slotted spoon. Leave to cool for about 5 minutes, then stir gently, and pour into warmed sterilized jars. Seal and label, then store in a cool, dark place.