Flush with ripe summer fruits, I concocted this delicious jam which is not only excellent on toast, but would make a magnificent centre for a sponge layer cake.
There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.
Makes: 400g (500 ml) of jam
- 270-300g fresh strawberries, hulled and cut into quarters
- 2 kiwi fruit, peeled and chopped roughly
- 1 orange: finely grated zest, and juice/pulp
- 1 unwaxed lemon: finely grated zest, and juice/pulp
- 2 heaped dessert spoonfuls of molasses sugar (dark muscavado is a fine substitute; or, soft dark brown)
- 1 heaped dessert spoonful of strongly-flavoured honey
- 1 large handful of fresh basil leaves, roughly torn
- Quick grind of rainbow peppercorns (black pepper will do in a pinch)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg (about 2 seconds’ grating of fresh nutmeg)
- 2 heaped dessert spoonfuls of cornflour or arrowroot powder
- A large, heavy-bottomed pot with lid
- Citrus grater
- Chopping board and sharp knife
- Manual whisk
- A 500ml sealing jam jar (optional)
- Put all ingredients, except cornflour/arrowroot, in a large covered saucepan over a high heat and bring to the boil. Briskly whisk in the cornflour/arrowroot and leave to bubble on a medium heat for 10 minutes with the lid off, whisking every few minutes.
- Reduce the heat (ideally, move the pot to the smallest ring at the lowest setting), put on the lid, and leave to simmer for another 15-20 minutes, whisking occasionally, until it’s thickened to a jam-like consistency.
- If you want to save it for later, you could sterilise a 500ml jam jar (see here for details), and pour the jam into it. With a new lid/ring, it’ll keep in the cupboard for up to 6 months prior to opening; after which it’ll keep for several weeks in the fridge. With a previously-used lid/ring, you should put it straight into the fridge after cooling, and use within 2 weeks.