Strawberry, Blueberry and Honey Jam Recipe

1. De- hull the strawberries and put aside a few. Place the rest in a saucepan with the grated apple, blueberries and lemon juice, and heat until they soften, About 15 minutes.
2. Add the honey and bring to a fast boil, stirring all the time, and squashing the strawberries against the side of the pan. When they are all squashed, add the whole strawberries.
3. When the bubbles begin to slow down, test to see if the jam has set. Keep testing every few minutes by placing a teaspoon of jam on a cold saucer and placing it in the fridge to cool down. Then scrape a finger through the jam. If it wrinkles it is ready.
4. When the jam is ready leave to cool for 10 minutes, scrape off the scum and place in warm sterilised jars.
5. Seal tightly and turn the jars upside down.

Keep the jam in the fridge. It will last for a few months.

Recipe by Made in Hackney for Le Parfait

http://madeinhackney.org/