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Home Made Raspberry Jam

Home-Made Raspberry Jam

Home-Made Raspberry Jam

This raspberry jam is a simple classic. Easy peasy for the experienced jam-maker and a great introduction to jam-making for the beginner.

We love to use Mrs Halley's beautiful berries which we stock in the shop but maybe you've been growing your own? If not, try to seek out a local berry grower close to you. You can still make this classic jam outside of Raspberry Season by using frozen berries.

Above all, be sure to serve at least once with scones and fresh cream!

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Ingredients

  • 1kg fresh local raspberries.

    Juice of 1 lemon

    1kg jam-sugar (the sugar that includes pectin)

  • Course

    CourseSnack

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Sterilise your jars and put a plate in the freezer to chill. Some families who have been making jam for years have a particular plate that they use for testing their jam. Maybe now is your time to start a new family tradition in your house!

Place half the raspberries into a preserving pan (or regular saucepan if you don't have a dedicated preserving pan) and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher and then leave to cook for 5 mins.

Once the berries are cooked, pour the cooked berries into a sieve over a bowl and leave to drain. Once the juice has drained through the sieve, use a wooden spoon to crush the remaining fruit pulp within the sieve. When all that is left in the sieve are seeds, you are ready to move to the next stage.

Pour the juice and pulp back into the pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins.

Remove from the heat and drop a little jam onto the chilled plate and push your finger through the jam. If the jam is ready, it should wrinkle and look like jam. If it isn't yet ready, boil for another 2 minutes and test again. Continue until you are happy with the texture of the finished jam.

The top of the jam may look like it has a little sediment on it, but if you stir it well as it cools, some of this disappears. Pour into the sterilised jars and seal carefully. It will keep unopened for 8-10 months.

When you open the jam, store in a fridge.

Serve with home-made bread or use in baking! Enjoy!

Method

Sterilise your jars and put a plate in the freezer to chill. Some families who have been making jam for years have a particular plate that they use for testing their jam. Maybe now is your time to start a new family tradition in your house!

Place half the raspberries into a preserving pan (or regular saucepan if you don't have a dedicated preserving pan) and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher and then leave to cook for 5 mins.

Once the berries are cooked, pour the cooked berries into a sieve over a bowl and leave to drain. Once the juice has drained through the sieve, use a wooden spoon to crush the remaining fruit pulp within the sieve. When all that is left in the sieve are seeds, you are ready to move to the next stage.

Pour the juice and pulp back into the pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins.

Remove from the heat and drop a little jam onto the chilled plate and push your finger through the jam. If the jam is ready, it should wrinkle and look like jam. If it isn't yet ready, boil for another 2 minutes and test again. Continue until you are happy with the texture of the finished jam.

The top of the jam may look like it has a little sediment on it, but if you stir it well as it cools, some of this disappears. Pour into the sterilised jars and seal carefully. It will keep unopened for 8-10 months.

When you open the jam, store in a fridge.

Serve with home-made bread or use in baking! Enjoy!

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