Very easy raspberry jam
This very easy raspberry jam is super fruity (about 80 percent fruit) and quick to make. Using jam sugar, which has a little natural pectin and citric acid added to it, gives a good set without overcooking the raspberries. If you follow the timings in the recipe you shouldn’t need to check for setting point.
Ingredients
- 1kg/2lb 4oz raspberries
- 650g/1lb 7oz jam sugar
- few drops of olive oil (if needed)
Method
Put the raspberries in a large heavy-based pan or preserving pan. Sprinkle in the sugar, a third at a time, gently shaking the pan so the sugar is well distributed. Cover and leave for a couple of hours or overnight to draw out the juices.
Lightly stir the mixture with a wooden spoon or spatula to break up any clumps of sugar. Place the pan over a medium heat and bring to a steady boil, then boil for 5–6 minutes for a soft set jam, or 7–8 minutes for a firmer set.
Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse easily.
Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Invert each jar for 30 seconds or so, then turn the right way up and leave to cool.
Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 4 weeks.
Recipe Tips
To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside down in the oven for 15 minutes.
Raspberries are in season from June to October. Frozen raspberries work excellently and you can use them straight from the freezer.
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