The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. I put a lot of time into making the perfect jam.
Sounds delicious, right?
“Yummy”! We make our jams to seasons, this way we produce our best flavour and quality as the fruit is in season and at its best flavour for the jam process.
See full jam list HERE