Diddle-Dee Berry Jam
A tart-sweet refrigerator jam made with Falkland Islands diddle-dee berries. This recipe is not a shelf-stable canning process and the finished jam must be refrigerated.
Prep
15m
Cook
25m
Serves
12
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 800gDiddle-Dee Berry (rinsed)
- 700gWhite Sugar
- 40mlLemon Juice
- 12gPectin
- 120mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Put the diddle-dee berry and water in a saucepan and simmer until the berries soften and release their juices.
- 02
Stir in the lemon juice and mash the berries lightly.
- 03
Add the white sugar and pectin, stirring until the sugar dissolves.
- 04
Bring the jam to a full boil and cook until it reaches 104°C (219°F) and looks thick and glossy.
- 05
Ladle the hot jam into clean heatproof jars. Cool for no more than 2 hours, cover, and refrigerate.
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