Summer Berry Jam

I saw the blackberries ripening along the railway line. So I went to the market and bought small strawberries and blueberries, and on the way home we picked a big bag of blackberries. You could make this jam out of any berries. It reminds me of my late mother, who took me blackberrying and taught me to make jam.

About 2 kg berries - I used equal quantities of wild blackberries, small strawberries (hulled and halved), and blueberries.
1.75 kg sugar
Juice of 1 lemon
125 ml Certo (pectin)

Put the berries, lemon juice and sugar in a heavy pan and heat gently, stirring occasionally, until the sugar has dissolved completely. Turn up the heat and bring to the boil, stirring, until it reaches a full rolling boil. Boil for two minutes. Stir in the pectin and take off the heat. Leave to cool for 15 minutes.

Stir the jam to distribute the fruit. Ladle into clean warm jars (Heat them in a low oven while the jam is cooling). Cover with lids or cellophane jam covers.

Label the jars. Store in a cool place, refrigerate once opened. Don't keep too long as this jam has relatively low sugar- it should keep for up to six months.