Blackberry jam

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)

1. Blackberries: 1.8kg / 4 lbs
2. Lemon juice: 4 tbsp
3. Sugar granulated white: 1.8kg / 4 lbs
4. Water: 150ml / 5fl oz
5. Lemon pith:
6. Butter muslin: 50cm-20 inches square

Preparation

Prepare fruit by removing stalks. Halve lemon and squeeze out the juice. Slice the pith from the lemon and put in muslin square, tie up.
Simmer berries, water and lemon juice with the pith in your pan. Follow the Apricot jam instructions, boil to setting point and pot.

Blackcurrant

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)

1. Blackcurrants: 1.8kg / 4 lb weight stripped from stalks.
2. Sugar granulated white: 2.75kg / 6 lbs
3. Water 1.75 litres / 3 pints

Preparation

Prepare jars, wash then dry on clean paper towels. Place currants in pan, bring to boil. Turn down heat, simmer for 30 minutes.
When fruit and skins are soft, add sugar then follow the Apricot jam instructions, boil to setting point and pot.

Gooseberry

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)
Gooseberries have a high pectin content, setting will be in the 5 - 8 minutes range.

1. Gooseberries: (green) 1.8kg / 4 lbs
2. Sugar granulated white: 2.25g / 5 lbs
3. Water: 700ml / 1¼ pints

Preparation.

Prepare fruit by washing in clean water, top and tail. Cook the gooseberries slowly until tender, but not into a pulp. Add sugar to pan. Follow the Apricot jam instructions, boil to setting point (not long, test after 5-8 minutes) and pot.

Loganberry

(Makes 4-5 jars, 455g - 1 lb) - (Type of Set: high)
When making soft berry jam, loganberries and tayberries will give good results, if seedless required then make as jelly recipe.

1. Loganberries 2kg / 4 lbs
2. Sugar granulated white: 2kg / 4 lbs
3. lemon juice: 1 tablespoon
4. Water: none

Preparation.

Prepare jars. Prepare fresh fruit by washing in clean water. cook on low heat, until soft. Add sugar. Follow the apricot jam instructions, boil to setting point (not long, test after 5-8 minutes) and pot.