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8
February
Raspberry Jam
Raspberry Jam
Print recipe| Serves | Approx 3lb |
When using jam sugar, do not boil for longer than the specified time or you could end up rubbery
Ingredients
- 900g Raspberries (washed)
- 900g Jam Sugar
- knob Unsalted Butter
- 1 teaspoon Vanilla Extract (optional)
- juice Half Lemon
Directions
| 1. | Place the washed with a couple of tablespoons of water into a preserving pan |
| 2. | Heat until the juices start to run and the fruit becomes soft. I like to give it a squash with a potato masher at this point, but you can leave the fruit more intact if you prefer a chunkier jam |
| 3. | Add the sugar and heat gently, stirring continuously until the sugar fully is fully dissolved |
| 4. | Add the knob of butter |
| 5. | Still stirring, increase the heat and bring to a full rolling boil |
| 6. | As soon as this happens, begin timing and continue to boil for 4 minutes |
| 7. | Remove from the heat, and pot into sterilised jars |
| 8. | While the jam is still hot, secure the lid to create an air tight seal as it cools |
| 9. | Once cooled, label and date. It should keep unopened for 12 months in a cool dark cupboard. Once opened, keep refrigerated and eat within 4-6 weeks. |
