Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys frozen berry jam, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Vickys Frozen Berry Jam, GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Vickys Frozen Berry Jam, GF DF EF SF NF is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have vickys frozen berry jam, gf df ef sf nf using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Frozen Berry Jam, GF DF EF SF NF:

1. Prepare 450 g frozen mixed berries -look for one with red & blackcurrants
2. Make ready 450 g granulated sugar
3. Get 2 tbsp lemon juice

In these bagettes it doesn't matter so much as it's not a sandwich bread and you're going to toast the slices anyway, but we thoroughly enjoyed it. Great recipe for Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF. Just a very basic, everyday free-from cake recipe, easy to adapt to other flavourings. Great recipe for Vickys Easter Bonnet Cookie Decorating Idea.

Instructions to make Vickys Frozen Berry Jam, GF DF EF SF NF:

1. A mix with red and blackcurrants will help the set as these berries contain the most natual pectin. Put the ingredients in a pan and let sit for an hour or so until the berries defrost
2. Heat on a low setting to dissolve the sugar, stirring occasionally
3. Heat your oven on it's lowest setting - gas 1 / 100C / 220F. Wash a couple of jars in hot, soapy water then set them upsides down on the oven rack to sterilize them. Done when dry
4. Once the sugar has completely dissolved, crank up the pan heat and bring to a rolling boil
5. If using a jam thermometor, set occurs at 105C / 221F. I use the wrinkle method. Every few minutes, spoon some of the jam onto a cold plate. If you can push the jam with your finger and it wrinkles up, it's reached setting point
6. Once this happens, turn the pan off and let sit for 10 minutes to thicken slightly so the fruit doesn't all sink to the bottom or float to the top once it's in the jars. I mashed the bigger blackberries up with a fork too
7. Fill the jars and put the lids on. The heat within will vacuum seal them. Let them stand on a wire rack until cooled, then enjoy!

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