Perfectly Preserved's Mixed Berry Jam with Juniper & Lime
If anyone knows how to make good jam, it’s 2020 Double Gold Artisan Marmalade winner Jacqueline Morris, also known as Perfectly Preserved. Whipping up small batches of jam, jellies, marmalades, caramels, curds and chutneys from her home in West Sussex, her award-winning preserves offer amazing flavour combinations using high-quality, seasonal ingredients.
We were delighted to recently welcome Jaki to our test kitchen to see her expert jam making in action, and to pick up some great insider tips about how to make the perfect preserve. This recipe is so easy to make with a bag of frozen berries, but the lime and juniper berries add a wonderful tart flavour. Once made, we enjoyed some thickly spread onto fresh croissants. Add gin for the perfect boozy treat or gift.
Traditionally, jam is made using equal quantities of sugar and fruit. While it’s a rule of thumb to cook jams to a setting point of 105°C, if cooking a recipe where there is less sugar, the jam will set at around 103-104°C. But if you want to be sure of a firmer set, take your jam to 105°C.