This recipe will give you two x 250g jars full ... perfect for gift giving if you need something as a host gift ... so there will be one for you and one to give away. There really is nothing more special than a homemade gift!
This is what I would term a "low sugar jam" as more often than not jam can be equal parts fruit to equal parts sugar. Sugar acts as a preservative and setting agent so I do sterilise my jars (see below for more hints on that), and once made and cooled I store my jam in the fridge. We will use it within a few months, but it will keep for up to a year.
Any mixture of berries can be used, either fresh or frozen, but if frozen it may take just a little longer to cook due to the moisture content (about an extra 5 minutes). I tend to use a mixture of fresh strawberries, but buy a variety of frozen berries as they are not often available fresh. When buying frozen I look for the Frozberries brand (sold under the retail name of Harvestime), as they get their mixed berries from Germany, blueberries from Canada (and Australia when they can get stock), boysenberries from Australia and New Zealand, redcurrants / blackcurrants and sour cherries from Europe.
Tania from The Cook's Pyjamas has done a great post on making a low sugar jam the traditional way, and includes some great tips on sterilising your jars before storing (see main post for link).