Raspberry Jam
Before you start, wash, dry and sterilise the jars and put a plate in your freezer to chill. Put the half the berries into a wide, stainless-steel saucepan. Mash them a little and cook for 3–4 minutes over a medium heat until the juice begins to run.
Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries.
Increase the heat, bring to the boil and cook steadily for about 6 minutes, stirring frequently.
Remove from the heat and drop a little jam onto the chilled plate. Now push your index finger through it – it should wrinkle and look like jam. If it doesn’t, boil for a further 2 mins, then test again.
Remove from the heat immediately. Skim and pour into the jars and seal.
It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
– Ingredients –
Makes 3 450g pots.
Ingredients
900g frozen field fare raspberries
Juice of one lemon
900g jam sugar, the one with pectin added
What an odd recipe Raspberries are medium pectin fruit and don’t need Jam sugar or lemon juice to set The simplest to make when cooked without sieving and adding an equal weight of granulated cane sugar 1kg fruit and sugar should set within 4 minutes
No need to use jam sugar, it is not necessary with raspberries as they have sufficient pectin and more than twice as expensive as white granulated cane sugar. Jam sugar produces a rubbery set.