The Modern Preserver by Kylee Newton (The Countryman Press, 2015) guides you through how to preserve produce. Newton puts her contemporary twist on classic preservation favorites. This is the perfect breakfast jam for granola, yogurt, or toast.
The arrival of summer is extremely exciting, not just because of the warm weather but because of the incredible wealth of red berries summer brings. Berries are a joy to eat and to cook with and this jam allows you to have lots of them in one hit. You can use whichever berries you want for this recipe, from some of the more common to the obscure like loganberries. Make sure you wash and gently dry them first, especially those which you may have foraged.
• 1 1/3 tablespoons water
• 1/4 cup lemon juice (about 1 large lemon)
• 4 cups granulated sugar
• 6 tablespoons classic pectin
• 2 tablespoons fresh lemon thyme leaves
1. If using strawberries in your mix, halve them, then put them with all the other berries in a large jam pan with the water and soften for 10 minutes on a moderate heat.
2. Add the lemon juice, sugar, and pectin, stirring to dissolve the sugar, then bring it to boil at around 219 degrees Fahrenheit, stirring intermittently, for another 20 minutes. Use the wrinkle test, as needed, to check when it has reached a soft setting point.
3. When it is ready, take off the heat, skim off any scum from the surface and stir in the lemon thyme leaves.
4. Leave to sit for 5 minutes, then ladle into warm, dry sterilized jars and seal.
Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4–6 weeks.
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Excerpted from The Modern Preserver by Kylee Newton (The Countryman Press). Copyright © 2015.