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....
Featured Pinch Tips Video
- 1 kg
- fresh raspberries
- 500 g
- jam sugar
- 500 g
- granulated sugar
- juice of 1 large lemon
- 1/2 bottle
- liquid pectin - optional
1Put 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.
2Add the sugar and stir constantly until all the sugar has dissolved. Then turn up the heat until you have a rolling boil.
3Boil 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.
4Pour into sterilised jars and put on lids and leave to cool fully before labelling.
5NOTE: 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.