Half Jams Recipe

This recipe is one of our store kitchen cupboard superstars. So called as they take half the time and half the hassle to make as normal jam. They also contain a smidgen of added sugar compared to their shop bought counterparts. Runnier than a regular jam and packed to the rafters with flavour. Hugely versatile and easy peasy!

Rhubarb half jam is delicious served in this Rhubarb & Custard Cake.

This recipe is taken from Honeybuns All Day Cook Book by Emma Goss-Custard.

MAKES 1 jar full

FREE FROM GLUTEN / DAIRY / NUTS
VEGAN

200g fresh raspberries, blackcurrants or rhubarb
2 tbsp liquid sweetener of choice, more to taste with tart fruit
A good squeeze of lemon juice
1 tbsp cornflour mixed with 2 tbsp cold water, to make a paste

Place the fruit in a pan with the liquid sweetener and lemon juice. On a medium heat, stir the fruit until it softens and starts to split up, this will take 5-8 minutes. Remove from the heat and mash the fruit in the pan using a potato masher. Whisk the cornflour paste quickly into the mixture until it is dissolved and then return to a medium heat and stir continuously for 2-3 minutes until the jam thickens up. Allow to cool.

TIP These make excellent tart fillings or try spooning over porridge or Bircher

STORAGE Keeps in a lidded jar in the fridge for 14 days. Can be frozen