Quick Fruit Jam

This recipe is great for using up soft fruit past it’s best, but not when it’s gone so far that it has reached the mouldy stage – at this point the compost is the best place for them! This fruit jam is more like a compote than a normal jam and needs to be eaten within a few days. It’s quick to make and is lovely served with scones, on toast, mixed into yogurt or spooned onto ice cream.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

300g over ripe soft fruits such as strawberries, raspberries, blackberries, leaved and hulled if necessary
300g caster sugar
Sugar and Syrups

Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.

Instructions

Put the soft fruit into a large pan with the caster sugar and crush lightly with a fork. Put the pan over to gently heat and bring to the boil.
Remove the scum that comes to the surface with a spoon. Reduce the jam until it becomes quite thick, then pour it into a bowl and allow to cool. Refrigerate until needed.

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