Capture the best of summer's fruit with this quick jam recipe. Try it with any combination of strawberry, raspberry, blueberry and blackberry.
Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes.
Transfer to any airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months.
Spread the jam over hot, buttered toasted teacakes, crumpets or scones - or how about another British classic, the jam sandwich.
The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream.
Try adding the scraped seeds of 2 vanilla pods to the pan with the sugar for a delicious vanilla flavour.
