When I moved into my house we inherited a lovely garden that was tenderly cared for by the previous owner and he loved his fruits – we have a fig tree, rhubarb and gooseberries and last year we decided to add to this by planting a redcurrant, blackcurrant and raspberry bushes.
This afternoon, I pottered down the garden and started to pluck the fruit and I was so happy with the haul of blackcurrants, raspberries and gooseberries that we had and knew I wanted to make a simple yet delicious jam with it. This recipe is incredibly simple and focuses on the traditional methods of fruit, sugar and lemon.
All of these ingredients can be found in your local supermarkets but if you can’t find blackcurrants, get yourself some blackberries instead.
Thyme infused Blackcurrant, Gooseberry and Raspberry Jam
- 100 g Blackcurrants
- 100 g Raspberries
- 150 g Gooseberries
- 2 Springs Thyme
- 3 tbsp Granulated Sugar add more if you want it sweeter
- 1/2 Lemon Juiced
- You may need to trim the stalks of your gooseberries or your blackcurrants first but if you're good to go then give them a quick wash under cold water and pop into a saucepan along with your thyme, sugar and lemon juice and on a low heat, stir until thick. Remove the thyme.Leave to cool (will also thicken) and then use in bakes, on toast or however you want and keep stored in the fridge.
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