We love Jane’s easy tutti frutti jam, it’s perfect to have with some clotted cream on a scone. It makes us think about the big Afternoon Tea debate: should you put jam or cream on your scone first?
(Makes approximately five jars)
500g strawberries (halved or quartered)
250g blackcurrants
250g raspberries
1kg granulated sugar
Juice of 1 lemon
- Put blackcurrants in a large pan with a small amount of water and simmer for ten minutes.
- Add other fruit, sugar and lemon juice and stir over a low heat until sugar has dissolved.
- Increase heat to high and fast boil for ten minutes or until jam has reached setting point.
- Leave jam to settle for five to ten minutes then ladle into warm sterilised jars and seal. Leave to cool then label.
Jane’s top tip: Use redcurrants instead of blackcurrants for a Red Tutti Frutti Jam.