Berry Cherry Jam

Recipe from What's For Lunch, Honey?  


300g back cherries, halved and pitted
220g blackberries
200g raspberries
1 tablespoon lemon juice
150g sugar
56g natural fruit pectin


In a large pot mix the cherries, berries, lemon juice and pectin. Over a medium heat, bring the mixture to a boil, mashing the fruit with a wooden spoon. Boil for a further minute. Add the sugar and continue cooking, stirring often until the mixture thickens. Remove from heat. Skim off any foam.

Fill the jam in sterilized jars (as mentioned above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry.