Raspberry jam
Makes 3 - 4 250ml jars
A classic and simple recipe - the ultimate way to preserve one of the flavours of summer.
A easy recipe with the end result being far better than any store bought raspberry jam. Ideally made with ripe aromatic berries at the height of their season, when they are in abundance and relatively cheap at road side stalls or markets. Out of season, frozen berries work equally as well and because raspberries contain reasonable amounts of natural pectin, this recipe will produce a nice soft set without any help.
Ingredients
1kg fresh raspberries
1kg white granulated sugar
Method
Place berries and sugar in a large stainless steel pot.
Over a medium high heat, stir berries frequently until sugar has dissolved ensuring nothing catches on the bottom of the pot.
Once sugar has dissolved with the berries, bring the mix to a lively boil for 5 minutes, stirring often.
Take off the heat, and stir jam continuously for 20 minutes.
Pour into warm sterilised jars and seal with lid.
Notes
Use fresh or frozen raspberries
Ideally made in small batches, however by adjusting the measurements of the ingredients. ie. 1.5kg berries & 1.5kg sugar or 2kg berries and 2kg sugar you can make larger quantities. I wouldn’t recommend making a batch that involved over 2kg of fruit.
Hot tip; especially if making a large batch and you don’t want to stir by hand for 20 minutes, once the jam has boiled for 5 minutes transfer the jam to your stand mixer and with the paddle attachment stir on low speed for 20 minutes.