Christmas day jam makes Christmas extra sweet. This is Jo Wilcox’s Christmas Day Jam and it features in the latest Nadia magazine Dec/Jan 2019. Jam making is actually so simple, I made this batch last week and it is almost finished [gifted two jars]. Berries are in season now, so it is the perfect time to make Christmas berry jam.
I used 500g berries – strawberries, cherries, raspberries, 2 cinnamon sticks, vanilla pod, rosewater a little butter and 500g sugar.
Melt sugar along with the berries, then add 2 Tbsp rosewater cinnamon and the vanilla pod, boil for 4 minutes, add in 10g butter, stir, cool and store in the fridge in a sealed jar for up to 2 weeks.
Perfect for your Christmas day morning croissant.