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.
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Raspberry Jam Recipe
Makes 2x 1lb jars
400g (14oz) raspberries
half a large cooking apple
4tbsp (¼cup) water
1tbsp lemon juice
- 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.
- Put a small plate in the freezer.
- Wash the raspberries, and grate the apple (including the skin, but not the core) with a fine grater.
- Boil the raspberries and apple for 5 minutes in a mixture of water and lemon juice.
- Add the sugar, and stir until dissolved.
- 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.
- Decant the jam into the sterilized jars, and top with waxed paper before sealing.