Merry Christmas Eve!

I am so excited to share this recipe with you! This is my favourite Christmas Jam recipe, & in our house, we don’t only have it on toast or to fill linsor cookies, but we also love it as an accompaniment with Turkey or ham for our Christmas dinner. Forget the cranberry sauce – all you need is this jam!

Makes 1.2 Litre

Ingredients:

450g fresh strawberries

170g fresh raspberries

190g fresh red cherries, pitted

560g White sugar

2 Tablespoons fresh lemon juice

1/2 Teaspoon ground cinnamon

1/8th Teaspoon ground nutmeg

1/8th Teaspoon ground cardamom

2 x 50g Packets Jamsetta with pectin

Pinch of salt

Method:

Add the raspberries, cherries & strawberries to a food processor & blitz until smooth. Skip this step if you prefer a chunkier jam.

Transfer the fruit to a large saucepan, set to medium heat.

Add in the sugar & lemon juice.

Cook for 1-2 minutes or until the fruit begins to produce some liquid.

Stirring constantly, increase heat to medium high, add in the Jamsetta & spices & salt.

Continue to stir, bringing to a boil.

Continue to boil for 5-7 minutes or until the jam coats the back of a spoon.

Transfer jam to an air tight container or to sterilised jars if canning.

If canning the jam to keep for a longer period of time, or to give as gifts, once you have filled the jars 3/4 full, deal shut & process in a canning water bath or large pot filled with simmering water for 5 minutes.

Enjoy!