Jam. I think I eat it nearly everyday, my favourite is raspberry. I like the bits.
I do think that favours should be edible, mainly because I enjoying eating and do not enjoy clutter. They can be adorned with beautiful name places or thank you notes and swathed in ribbon. Jam can be seasonal so would suit any time of the year and collecting all those jam jars is eco-friendly! So, a few months beforehand, put on a low cut cashmere top, wrap an apron around your waist and get all Nigella. Pouting is a must.
- 500 g mixed summer berries, such as strawberries, raspberries, gooseberries (topped and tailed), redcurrants
- 500 g sugar
- 1 large lemon, juice only
1. Mix the berries and sugar together in a preserving pan and add the lemon juice.
2. Warm the mixture over a low heat, stirring occasionally until the sugar has dissolved.
3. Increase the heat and bring to the boil.
4. Cook at a fast boil for about 15-20 minutes until the jam thickens. Test for setting point by spooning a teaspoon of the jam on a chilled saucer. After a minute, push your finger through the jam – if the surface wrinkles, it’s ready for potting. If you would prefer to use a sugar thermometer it will read 110C when the jam is at setting point.
5. Pot the jam into sterilised jars, cover and seal tightly. Label and store in a cool, dry place.