Jam-making with Creative Gourmet frozen berries and fruits Do not defrost berries and fruits prior to using for jam-making, use fruit straight from the freezer for making your jam. Bring berries and fruits slowly to the boil in a deep saucepan to avoid burning or sticking. Add the juice of one fresh lemon to berries and fruits low in pectin (ie berries, cherries, rhubarb) to assist jam-setting. Warm the sugar (generally equal quantities of berries and/or fruits to sugar). Add the sugar when the berries and fruits come to the boil and stir until sugar dissolves. Then boil gently until jam is at setting point. Use a wooden spoon for stirring, although a slotted metal spoon is ideal for skimming. To sterilise jars and lids: Wash well in very hot soapy water. Rinse thoroughly and place upside-down on a baking tray. Dry in the oven at 150ºC (fan forced at140ºC) for 30 minutes, or alternatively, put them through a hot wash cycle in your dishwasher. Sterilised jars should still be hot when filled with the hot jam. Place sterilized lid on jar and securely tighten when jam is cold. Setting test: Place a teaspoon of jam on a chilled saucer. Cool and if jam stays firm when saucer is tilted it is ready for spooning into the sterilized jars. Remove pan from heat while testing.