1 kg of hulled berries ( strawberries, raspberries, blackberries etc or a combination of them all )

900 grams of sugar

Juice of 1 lemon

1/2 a cup of water


Put the berries in a preserving pan on a large heavy bottomed sauce pan - the bigger the better.

Add the sugar, lemon juice and water - mix thoroughly over a low heat.

Gently bring to the boil, keep an eye on the pan and stir regularly to prevent the mix from boiling over.

When you have a steady boil and the mix starts to move down the sides of the pan you know you are on the right track. Boil for a further 15 mins.

Pour into hot steralised jars and put the lids on straight away. Be very careful as both the jars and the jam are BURNING HOT!

Makes approx 3 jars.