I developed this recipe myself by practising over the years using up leftover fruit.
Wash all fruit, drain, and add to heavy based saucepan. For harder berries like strawberries/ cherries cut into chunks, larger chunks or whole berries create a lumpy texture, for smoother texture cut fruit up finer.
Squeeze in half a lemon.
Heat fruit slowly stirring constantly until it softens, about 5 mins depending on fruit and desired consistency.
Stir in the sugar and heat until boiling.
Reduce heat to a high simmer. Stir every few minutes.
15- 20 mins later it will be ready. You will visibly see it thicken. If you don't, test it by putting a small dot on cool plate and leave it for a minute. If it runs it's not done, if it stays as a blob it's done.
If using fresh, like with a sponge cake, leave to cool for 5-10 mins in pan, then use.
If not pour it into a clean jam jar while its still hot. If you don't like seeds you can pour it through a sieve at this stage.
Leave for 5 minutes and then secure lid. Will last for a good few months if left unopened.
Normally jam recipes are a lot larger and take longer cooking. I never find I have enough fruit for big batches so I prefer this recipe for a quick and easy jam. If you want to use more fruit, you will have to cook it for longer.
The amount of sugar is also personal, you can use less sugar for a thinner, taster tasting jam. Or more sugar will create a thick jam.
The recipe will make approximately one small/medium jar.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.