Helen RandellRaspberry jam
December 13th 2011 05:58
With all these raspberries hanging around I decided to make a batch of raspberry jam. Never having done it before, I was a little wary of the pips and what the texture would be like. My fears turned out to be unfounded - these guys are so soft and cooked into submission, that there is not chance to getting seeds stuck in your teeth!
I did look at a few recipes which described how to make a seed free version, but for me, fooling around with boiling sugar and sterlising jars requires patience enough. One point - if you are tossing up between two different sized saucepans - one that looks a little small, and one that might be a little big - defintely go for the bigger one! It will save your stove top from becoming a sticky mess.
This recipe is adapted from Sally Wise's A Year in a Bottle
1kg fresh raspberries, lightly washed if picked from your own patch
1 tbs water (plus a little water which will have stuck around from the washing)
juice of half a large lemon
1kg white sugar
Place raspberries, water and lemon juice in a saucepan and bring to the boil. Cook for 10 minutes over a gentle heat.
Add sugar and bring back to the boil, stirring occassionally until sugar is dissolved. Boil briskly for 10 minutes (stand back at this point)
Stand for 10 minutes then pour into warm sterilised jars and seal. The jam can be eaten at once.
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