Raspberry Jam.

I use this jam in a lot of my recipes as its brilliant sharpness helps to cut through some of the sweetness and balance the flavours. As a bonus – this jam is really easy to make too! 

IMG_3660

Ingredients

  • 1kg Jam Sugar
  • 1kg fresh raspberries
  • Juice from 1 lemon
Method
Place a small saucer into the freezer (that sounds weird … but trust me). Also – if you are using jars, then make sure you sterilise them first – either by heating them in a pan of boiling water for 5 minutes or by running them through a hot dishwasher.
Add all of the ingredients to a large saucepan over a medium heat and stir the ingredients together as the sugar dissolves. When the mixture reaches boiling point, stop stirring and let the mixture boil for 5 minutes.
After 5 minutes – take the saucer from the freezer and drip some of the mixture onto it (this cools the jam very quickly). Push the mixture with your finger and if it wrinkles then it is set. If it is not, boil for a further 2 minutes and re-test.
If you would like a jam without seeds (arguably better for use in cakes), then push the jam through a sieve before putting it into jars.


Makes about 8-10 small jars of jam. 

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