- Wash, drain and hull the fruit and place into a non-metallic bowl. Sprinkle over lemon juice and sugar, gentle mix until fruit is well coated. Cover with a tea-towel and leave overnight.
- Tip the fruit and sugar into a heavy based pan. Heat gently until the sugar melts completely, don't let the mixture come to the boil before all the sugar has melted.
- Turn up the heat and boil hard for exactly 4 minutes. Take off the heat and do the saucer test*. If jam is not ready then return to the boil for another 2 minutes.
- Turn off the heat and swirl in the butter. Skim of any scum that forms. Cool for 10 - 15 minutes. Stir gently and pour into sterilised jars. Seal.
Keeps for approximately 3 months.
*The saucer test: place a suacer into the freezer for about 5 minutes. When ready for the test, remove from the freezer. Drop a spoonful of the jam onto the saucer. Leave for about 5 minutes. Run your finger through the mixture, if it wrinkles then the jam is ready.