1kg of fruit/berries/vegetables
1sache fruit pectin
Place the berries in a microwave proven bowl.
Microwave on full heat for 10minutes stirring half way through.
Add the sugar and pectin and stir well.Microwave for a further 15-20minutes (5minutes have to be boiling vigorously).
Whilst the jam is cooking clean some jars, either in brewery steriliser or place the bottles in oven and heat to 100oc.
Scrape off any whiteish foam on top (generally only on berry jams).
Place the jam in the jars, seal and leave upside down to cool. (This will make them airtight and should make the jam keep longer.)
When cool turn the jars the right side up and keep in fridge.
Note: Vegetable jams are quite loose in consistency due to the low pectin content.
Some of my favorite jams:
Courgette and Apple (80/20) 1inch fresh ginger (removed prior to placing in jars). Rhubarb & Strawberry (50/50)
Rhubarb and 1-2inches fresh ginger (removed prior to placing in jars).
Blackberry and Apple (80/20)
Blueberry and Raspberry (50/50)