Ice Kitchen Jam
Ready in: 15 to 30 mins
Making jam is a great way of using up a glut of summer berries, or using frozen berries to make a homemade spread that you can enjoy at any time of year! This recipe , which makes enough to fill about 3 standard jam jars, is a bit different to the usual jam recipe, but is extremely quick and easy to make, plus it freezes well. Recipe extracted from The Ice Kitchen by Shivi Ramoutar (HarperNonFiction, £16.99). Photography: Andrew Burton
Ingredients:500g fresh or frozen berries (defrosted if frozen)
500g jam sugar
1 tsp vanilla extract
2 tbsp fresh lemon juice
Try adding:1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
1½ tsp basil leaves, finely chopped
- Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about three minutes until properly combined.
- Ladle the mixture into a jug and then pour into the clean jam jars or small freezerproof containers with lids (for example, a small Tupperware, or resealable freezer-proof bags). Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) – this leaves room for the jam to expand as it freezes. Put the lids on and leave out at room temperature for 24 hours before freezing.