- 600 g ripe but not mushy raspberries
- 600 g sugar
- Place the raspberries into a deep solid bottomed pan.
- Gently warm until the juice starts to run.
- Do not stir vigoursly, shaking the pan is the best way to release the juice.
- After a few minutes the fruit will be cooked through, but not a mush.
- Add the sugar and dissolve stirring gently.
- Once the sugar is fully dissolved, boil rapidly until the jam is at setting point.
- There are a couple of ways to test
- Firstly place a spoon of jam on a cool plate and left to cool for 2-3 minutes, draw your finger through the jam, it should stay apart leaving a clear gap through the jam. Secondly, using a jam thermometer, boil until a temperature of 104C is reached.
- Secondly, using a jam thermometer, boil until a temperature of 104C is reached.
- If neither work, then re boil for a further few minutes and try again.
- Raspberries have a medium pectin content, so the jam will set, however, the addition of a little acid like lemon juice helps to release the pectin. You can of course use ready to go preserving sugar, normal sugar with added pectin, just follow the makers instructions.
- Liquid pectin is now available in most supermarkets, and is a fail safe way of getting jams and jellies to set, always check the label instructions.
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