Raspberry jam

Clare Chambers

By
@CerebralChasm

I have found raspberry jam is the simplest of all the jams to make and is ideal for a beginner.

If you do not have your own raspberry bushes then visiting a pick your own, buying fresh or frozen is the way to go.

As well as using it on bread or toast there are numerous dishes you can add it to: Thumbprints, roly poly, Bakewell tarts, biscuits, brownies, all sorts of desserts etc....


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Serves:

6 x 8oz jars

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 kg
fresh raspberries
500 g
jam sugar
500 g
granulated sugar
juice of 1 large lemon
1/2 bottle
liquid pectin - optional

Directions Step-By-Step

1
Put all the raspberries into a maslin preserving pan and put on to a low heat. Slowly heat until the juice has run out of the fruit and it has started to simmer.
2
Add the sugar and stir constantly until all the sugar has dissolved. Then turn up the heat until you have a rolling boil.
3
Boil for 5 minutes. Remove from heat and test for set. If it has not reached setting stage yet, return to rolling boil for another minute.
4
Pour into sterilised jars and put on lids and leave to cool fully before labelling.
5
NOTE: If you can not get hold of jam sugar and choose to use the Liquid pectin - add it to the mix at the beginning of step 3.
To test for a set: before starting to make the jam put a couple of saucers or small plates into the coldest part of your fridge. When you think the jam has reached setting point, place about a teaspoon of the jam onto one of the cold plates and leave for one minute. Then gently push your finger through it. If it wrinkles / rises up your finger nail it is ready.

If you are new to jam making I have a recipe posted that shows and explains about the various equipment I use.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian
Other Tag: Quick & Easy