500 g berries
300 ml Siúcra Jam Sugar

Other Ideas: Rhubarb, vanilla, timut pepper
500 g rhubarb
100 ml Siúcra Jam Sugar
1 vanilla pod
1/4 tsp vanilla extract
100 ml water
A few corns of ground timut pepper (Sichuan pepper or rose pepper can be used instead)

Spiced plums
500 g plums, stoned
200 ml Siúcra Jam Sugar
2 cinnamon sticks
1 tsp crushed cardamom
Juice and peel of 1 lemon

Pear & Vanilla
500 g peeled pears, cut into pieces
200 ml Siúcra Jam Sugar
1 vanilla pod
1/2 tsp vanilla extract

Basic Jam:
Rinse and pick over the berries.
Combine the berries (cut up any large berries) and jam sugar in a pan and boil for 3-10 minutes, depending on the type of berry.
The jam should be neither too solid nor too runny. Skim off any foam thoroughly, and pour into hot, very clean jars. Seal and store in a cool place.

Spiced Jams:
Rinse and pick over the berries/fruit.
Combine the berries/fruit (cut up any large berries) and jam sugar/jelly sugar multi in a pan. Add the spices, herbs and other flavourings.Boil for 3-10 minutes, depending on the type of berries/fruit. Carefully skim off any scum and pour into warm, sterilised jars. Seal. Store in a cool place.