Here’s a quick way to use up a glut of raspberries, and have a few jars of tasty jam that’ll keep for several months. It’s a very easy recipe and only takes a few minutes, just remember to follow the safety tips.
- 1kg fresh raspberries
- 900g jam sugar
- juice of 1 lemon
- Sterilise four medium size jam jars. Wash them well, and place in the oven for 20 minutes at 130 degrees C along with their lids, if using. Ideally, use jam jars with tightly fitting lids that have the pop-up button on the top. Alternatively, sterilise the jars and lids by running them through a dishwasher, timing the cycle to end just as you start making the jam so that the jars are hot.
- While the jars are sterilising, place the berries into a large saucepan and warm over a low heat until the juices start to run. Mash the berries up with a potato masher or the edge of a large wooden spoon.
- Add the sugar and lemon juice to the mashed berries, then bring to the boil.
- Boil the mixture for six minutes. If any scum rises to the top of the liquid during cooking, skim it off with a slotted spoon and discard it.
- Once the cooking time is up, put a teaspoon of the mixture on a cold plate. If it ‘wrinkles’ when you push it, the jam is ready (see pic below).
- Work on a heatproof surface. Pour the hot jam very carefully into the hot jars, cap tightly using oven gloves and then leave to set. As the jam cools, the buttons on the lids will pop down. Alternatively, place traditional waxed discs on the surface of the jam and put cellophane over the top of the jars.
- Jam sugar contains pectin and can be bought in most large supermarkets.
- Be careful when working with jam as it can spit up out of the pan and burn you.
- Only pour hot jam into hot jars – cold glass can shatter.