From blueberries to raspberries, berries are well and truly in season and online searches for berry based recipes have been soaring. Over the past 30 days alone, the online search term “blackcurrant jam recipes” has increased by over 1150 per cent. Whether using homegrown, locally picked or shop bought berries, Miele’s blended berry jam recipe below is ideal for layering in a homemade tart or for spreading with clotted cream on scones as part of an at-home afternoon tea.
1kg mixed berries (blackberries, currant, raspberries, blueberries, hulled and halved strawberries)
1kg jam sugar
1 lemon, zest and juice
1 vanilla pod, halved and deseeded
From blueberries to raspberries, berries are well and truly in season and online searches for berry based recipes have been soaring
1. Start by sterilising your jars by cleaning them in soapy water and then leave them, wet, in the oven for 15 minutes at 160°C. If you have a Miele Steam Oven, you can do this by placing the jars and the lids upside down on a perforated steam container and sterilising at 100°C for 15 minutes.
2. In the meantime, place the fruit, lemon zest and juice and a third of the sugar in a large saucepan. Use a hand blender to pulse a few times to incorporate everything. Add the remaining sugar and pulse a few more times to break down the fruit a little further.
3. Add the vanilla seeds and pod, give it a stir with a spatula and bring to the boil over a medium high heat.
4. When the mixture reaches boiling point, cook it for a further five minutes and then remove from the heat. Take a little bit of the jam and drop it onto a chilled plate. If it wrinkles when you pass your finger through it, it’s ready. Otherwise, cook it for a further 2 minutes and check the consistency again. Allow to cool for a few minutes before ladling into the sterilised jars and sealing.
5. Alternatively, once the mixture has reached boiling point, you can remove it from the heat and fill up the jars, leaving a small space at the top. Secure them, and cook the jam in a steam oven at 100°C for 20 minutes, leaving the jars inside the steam oven to cool down completely.