Homemade Raspberry Jam
Makes approx 1.6 kg / 3 lb 8 oz
A simple two-stage jam: raspberries cooked and sieved to remove seeds, then boiled with sugar until it sets.
| prepSterilise jars | ||||
| prepPlace a plate in the freezer to chill | ||||
| 500 g 2 oz raspberries (for mashing) | Mash raspberries & lemon, cook 5 min | Test on chilled plate; boil 2 min more if needed until wrinkled | Cool, stir well, pour into sterilised jars & seal | |
| juice of 1 lemon | ||||
| strained raspberry pulp & juice (from step 1) | Strain through sieve, work pulp through with spoon | Return juice & pulp to pan, stir in sugar & whole raspberries, boil 5 min | ||
| 1 kg 4 oz jam sugar (with pectin) | ||||
| 500 g 2 oz raspberries (whole, reserved) | ||||
| 1 chilled plate (for setting test) | ||||
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