Preparation
Place the frozen berries in a wide pan with the sugar and lemon juice for fruitiness, sweetness and tang, and heat gently, stirring occasionally, until the berries have defrosted and the sugar has completely dissolved (check that the mixture doesn’t feel grainy). Mash the berries to break them up.
Bring to the boil and bubble briskly for 8 minutes, taking care that it doesn’t boil over. Remove from the heat, sprinkle in the jelly crystals and stir to dissolve and mix through evenly. Leave to settle for 5-10 minutes, then skim off any froth with a spoon.
Ladle the quick jam into clean jars, cover, cool and then chill until set. The jam will keep for up to 2 weeks in the fridge.
If you need to make space in your freezer for summer lollies, use up frozen berries in this super easy jam. This simple soft-set spread has a fresh and fruity flavour – but doesn’t keep for as long as regular jam.