Over the last couple of days I've made the first two batches of jam of the season. Raspberry jam is a pleasure to make because it's pretty, delicious and foolproof.
Take equal quantities of fruit and sugar, a little water, a saucepan big enough for when the mixture boils up, and a good hot stove, and you have all you need.
I measure the berries and sugar by the cup, and leave the sugar to warm while I slowly bring the berries to boil, stirring and mashing as I go.
Once the berries are boiling well, I stir the warmed sugar in. After that it's a matter of allowing the mixture to boil for only around two or three minutes while I prepare my sterilised jars. I test the jam on a saucer I've had waiting in the freezer, but really I know that once you go past the three minute mark you risk caramelising the whole thing.
So easy and so delicious. Absolutely summer in a jar.