Pottery House
Loch Ness B&B

For each 800g of fruit we use 1kg of jam sugar.

1. Clean and wash the fruit, picking our any tops or fruit which is mouldy or dark.
2. Put in a preserving pan or heavy based saucepan with the sugar.
3. Heat gently, stirring until all the sugar has dissolved.
4. Add a knob of butter, turn the heat up full and bring to a rolling boil and boil for 4 minutes.
5. Allow the jam to cool a little and then put into clean sterilized jars.

Special Tips

Using jam sugar negates the need to keep testing for setting point, you simply boil for 4 minutes and it's done. Much simpler.

Many recpies say mash the fruit before starting but we don't think this is necessary, the fruit will break up naturally and you'll end up with more whole fruit pieces in your finished jam.

If you allow the jam to cool a little before putting in jars it will help any fruit pieces left to stay distributed, rather than all floating to the top.

Take care when making jam: Boiling sugar is very hot.