Raspberry Jam
tart, sweet & spreadable
A fantastic sweet treat for the eyes and the tastebuds, fresh raspberry without all the additives that come with store-bought jars. If you have a spare hour this recipe is well worth a look.
Purchase the fruit when in season to use when it is unavailable. Jam is extremely easy to create and fills the air with a sweetness candles can harness.
2 min
METHOD
1. wash raspberries and tip out onto a dry tea towel, move them around to release the water trapped in the central core.
2. place raspberries into a medium pot on a low heat, add the lemon juice and sugar.
stir until the sugar has melted and the raspberries start to fall apart.
3. turn the heat up to create a rolling boil, stirring the mixture constantly to avoid coagulation and burning.
4. Stir for approximately 5 minutes.
reduce to medium low to continue to simmer the mixture to evaporate the water content.
5. After 15 / 20 minutes you can take off the heat and drip some jam onto the back of a frozen spoon to test the consistency.
6. Return to the simmer to further reduce the jam to reach the desired consistency or set to the side in the pot to cool for 1 hour before using.
Note: if you are placing in a jar for long turn storage you will have to ensure you have the correct jars to create an air tight seal. Thorough cleaning of the jar, placing in the oven to sterilise and pour the jam into the hot jar while the jam is hot.
(I have NOT jarred jam as of yet so search for a professionals advice).
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