Super simple raspberry jam
Making jam is incredibly easy, and you don’t need any special equipment.
You can either buy raspberries or if you are lucky enough to grown your own, now is about the time of year that the crop is ready for picking. Soft fruits are always best picked when dry, as this ensures that the pectin is not diluted by the excess water in the fruit.
Ingredients
450g raspberries
450g granulated sugar
Method
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Preheat the oven to 170°C, gas mark 3. Put the sugar in an oven proof dish and allow to warm. To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
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Place the raspberries in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run
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Add the warm sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes
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Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, pour the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid. Label and store in a cool dark place for up to 3 months.
Any quantity of raspberries can be used with equal quantities of sugar. This jam is delicious served with warm scones and clotted cream, or simply spread on hot buttered toast! It also makes a perfect gift for a friend.
Sally Lock
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