Jumbleberry jam

Mix the berries and sugar together in a preserving pan and add the lemon juice.

Warm the mixture over a low heat, stirring occasionally until the sugar has dissolved.

Increase the heat and bring to the boil.

Cook at a fast boil for about 15-20 minutes until the jam thickens. Test for setting point by spooning a teaspoon of the jam on a chilled saucer. After a minute, push your finger through the jam - if the surface wrinkles, it's ready for potting. If you would prefer to use a sugar thermometer it will read 110C when the jam is at setting point.

Pot the jam into sterilised jars, cover and seal tightly. Label and store in a cool, dry place.

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