We've been making jams with Orchard Gold berries.  And of course we've been testing them!  
How do we like berry jam?   On crunchy toast or hot buttered crumpets; mixed into a pottle of plain yoghurt; warmed over ice cream; on pikelets or pancakes.
 

Here are some of the jams we've made ... do try them.
 

Blueberry Jam (Trisha's favourite)   500g Orchard Gold Blueberries 1 tablespoon lemon juice 500g sugar Simmer the Blueberries for about 5 minutes in a large saucepan. Add the lemon juice, then the sugar, and stir until the sugar is dissolved. Boil the jam steadily until it reaches setting point.   Sterilize jars and lids.  Pour into the jars and seal while hot.
	Raspberry Jam (Miranda's favourite)   500g Orchard Gold Raspberries 500g sugar Juice of 1 lemon 1 teaspoon butter Place raspberries and sugar in a large saucepan and bring to the boil slowly, stirring to dissolve the sugar.  Add the lemon juice and butter.  Boil steadily for about 10 minutes, then test for setting.  Sterilize jars and lids.  Pour jam into jars and seal while hot.
Mixed Berry Jam (Scott's favourite)   500g Orchard Gold Mixed Berries 500g sugar Place the Orchard Gold Mixed Berries and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar.  If desired, mash the berries to break up the bigger berries, but they will turn pulpy while the jam is cooking. Boil steadily for 10 minutes then test for setting. Sterilize jars and lids.  Pour jam into jars and seal while hot.

To test for setting, remove the jam from the heat and place a tablespoon of jam on a saucer. Put the saucer in the fridge for a couple of minutes, then remove from the fridge.  Run your finger through the jam and if the jam leaves wrinkles on the surface on either side, then it will be ready.  If not, return to the heat and boil for another five minutes then test again.