Saturday, 28 September 2013

Raspberry Jam (with natural pectin)



Raspberry Jam

I've been having great fun experimenting with different flavours of jam recently. Raspberry jam is one of my favourites, so of course that was high on my list to make myself.

Although we were given three raspberry canes earlier this year, the shock of being transplanted meant we didn't get a huge harvest - and the twenty or thirty berries that we picked went straight from cane to mouth. So I wasn't able to make home-grown jam this year, and had to settle for punnets from the supermarket instead.

This jam has a beautiful raspberry colour, and it's bursting with summer flavour. I love it with the seeds in, but if you wanted a smooth jelly you could strain the fruit after cooking, but before adding the sugar.  I prefer to add some apple for a natural source of pectin, rather than using sachets of pectin or expensive "jam making" sugar.

Blackberry jamAre you interested in learning to make your own jam? Or just looking for more yummy recipes with jam as an ingredient? Click here for jam-making tips and a collection of related recipes.

Raspberry Jam

Raspberry Jam

Raspberry Jam Recipe
Makes 2x 1lb jars

400g (14oz) raspberries
half a large cooking apple
4tbsp (¼cup) water
1tbsp lemon juice
400g sugar
  1. Sterilise your jam jars, for example by part-filling clean jars with water and standing them in a pan of boiling water for a few minutes, or running them through a dishwasher cycle.
  2. Put a small plate in the freezer.
  3. Wash the raspberries, and grate the apple (including the skin, but not the core) with a fine grater.
  4. Boil the raspberries and apple for 5 minutes in a mixture of water and lemon juice.
  5. Add the sugar, and stir until dissolved.
  6. Increase the heat, and boil vigorously until setting point is reached. You want to get to 104°C (220°F) on a sugar thermometer, then check the set by dropping a little jam onto the frozen plate. If the texture of the cold jam is gelatinous, then it's ready; if it's liquid, keep boiling. It took me 20-30 minutes per batch to reach this stage.
  7. Decant the jam into the sterilized jars, and top with waxed paper before sealing.


15 comments:

Carla Bruns said...

OMG! Yum! I really need to learn how to do this!

Pauline Persing said...

I like the idea of adding apple for the pectin.

Rachel said...

Sounds delicious!

Rebecca Subbiah said...

this looks wonderful and I want a croissant

Louise@FitRadiance said...

I love the idea of making your own jam. This looks delicious!

christine said...

my favourite, as you know xxx :) it looks delicious

Midnight Cowgirl said...

Love raspberry jam!

Lavender and Lime (http://tandysinclair.com) said...

I love the seeds in my berry jams and yours looks amazing!

Rosa's Yummy Yums said...

A divine jam! It has a wonderful texture.

Cheers,

Rosa

Rabia Lieber said...

I love raspberry jam! And your looks so easy. One of these days...

kumars kitchen said...

raspberry jam looks so adorable...will taste divine with croissants...thanks for this beautiful recipe :-)

Nami | Just One Cookbook said...

My daughter loves raspberries and we just got some today from market. Hope to enjoy them as much as possible while they last... season is almost over. Your jam looks so delicious!

Anonymous said...

Why do you put the wax paper on top? Couldn't I just process the jars?
Thanks

Rachel Cotterill said...

In response to the anonymous commenter: I'm guessing you're American? I'm British and had actually never heard the phrase "processing" in relation to jams/preserves until I started reading US blogs, so I only know how to do things the English way. But I'd suggest, once you've made your jam, that you use whatever method you're most comfortable with for filling and storing the jars. I don't think my way is "better" it's just the only way I know :-)

Anonymous said...

Thank you Rachel,
I am actually a first generation Canadian, my mother happens to be British! She never processes her jams, or puts wax paper on top either. But I think I am going to try it just to see if there is a differance ( my guess is no...lol) do you think parchment paper would work? Or does it need the wax so it doesn't stick?
I love all your advice, it's great! I am going to look to see if you have a lemon curd recipy.


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