Jam and Preserve Recipes
Raspberry Jam
The freshest taste of raspberries ever, a beautiful Summer jam
Ingredients
Raspberries
2lb
900 g
Sugar, White granulated
2lb
900 g
Juice of Lemon
1 each
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Method
- Check over the raspberries and remove any that are sign of mould, avoid washing if possible, or at most, rinse gently in a colander.
- Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running.
- When raspberries are heated through, remove from the heat and stir in the sugar until dissolved.
- Place back onto the heat, turn it up higher and bring the contents of the pan up to the boil, then reduce to a 'rolling boil'.
- When the jam has darkened and thickened slightly, usually after 10mins or so, you can test for a set.
- Turn off the heat, then pour into the warm, sterilised jars, seal immediately.
- The jam will keep, in a cool, dark place for several years - there is no need to refrigerate either open or unopened.
- Absolutely delicious - be sure you make enough!
How long will it take to make?
Preparation time:
5 mins
Cooking time:
25 mins
Total time:
30 mins
How much?
Will make approx 1.3 kgs/ 3 lbs
Look after it
Keep in a cool, dark place
Useful links
Gorgeous Raspberry Jam in well priced 190ml round jar
Rosie's Preserving School Workshops
Preserving for Beginners
