We have two very common and most beloved treats in our home, Jams & Berries. We use jams for just about everything, from spreading on toast to filling cakes to dripping on our morning yogurt. And you can always find a bowl of some sort of berries in our fridge.
This is a fantastic recipe that produces the sweetest jam, in beautifully bright ruby colours. It is as easy as can be and make a great use of leftover berries. We absolutely love the result, and we very often use it, in any and all sweet dishes, and some savoury ones as well. And when I make some, I usually freeze a jar full as soon as its chills, so we always have a jar at hand.
500 gram mixed berries
150 gram caster sugar
1 tbsp balsamic vinegar
1/4 tsp cinnamon
1/4 tsp ground black pepper
1 tbsp lemon juice
½ tbsp lemon zest
Chop the berries roughly, I try and keep big chunks, or even whole if the berry is small.
Put all berries, spices and lemon (juice and zest) into a saucepan.
Bring to a boil, lower the heat and allow to simmer for 40 minutes to an hour. Occasionally, skimming the foam off.
Storing the jam in a sterilised jar will make it last longer
Strawberries love balsamic vinegar so don’t skip it!