Raspberry Jam
Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, boysenberries or tayberries may also be used in this recipe. Makes three 450g pots.
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
900g fresh raspberries, tayberries or loganberries or a mixture
790g granulated sugar
Method
Wash, dry and sterilise the jars in the oven 100°C for 15 minutes.
Heat the sugar in a moderate oven 180°C for 5-10 minutes.
Put the raspberries into a wide stainless steel saucepan and cook for 3-4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.
Test for a set by putting about a teaspoon of jam on a cold plate, leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.
Hide the jam in a cool place or else put it on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won't last long!
Note: If the jam overcooks, it will be too thick - just add a little boiling water to loosen.
