Fruit has been an important part of our diet for many thousands of years. The sweet and fleshy seed-carrying product of a plant, fruit is a versatile food that can be eaten raw or cooked. Because of Australia’s varied climate – tropical in the north and more temperate in the south – we are able to grow just about any kind of fruit.
Berries are in abundance during the warmer summer months, and are an excellent source of vitamin C and fibre. Summer berries should be kept refrigerated in an airtight container and eaten within a few days.
1kg of berries, such as strawberries, raspberries or blackberries, or any combination
3 tablespoons (60ml) lemon juice
4 cups (1kg) sugar
- Place a saucer in freezer to chill.
- If using strawberries, hull and halve them. Leave other berries whole.
- Place berries in saucepan and stir through sugar. Allow to macerate for 1-2 hours.
- Add lemon juice and bring to boil on medium-high heat.
- Reduce heat to medium and cook, covered, for 15-20 minutes or until berries are soft.
- Remove a third of the mixture and set aside.
- Cook remaining mixture, uncovered, until jam reaches setting point; about another 30 minutes. You will need to stir the mixture in the last 10 minutes of cooking to prevent it sticking to the bottom of the saucepan.
- To test whether jam has reached setting point, place 1 teaspoon of the jam onto the chilled saucer and return saucer to the freezer for 1-2 minutes. Then remove the saucer from the freezer and run your finger through the jam; if the surface wrinkles and the jam stays in 2 separate sections, it is ready. If the jam is not ready, cook for a further 5 minutes and repeat test.
- Stir in reserved berry minute.
- Let mixture cool slightly before pouring into sterilised jars. Allow to cool completely and then seal.