Raspberry Jam

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.

Prep time

10 min

Yield

700g

Cook time

20 min

THE FACTS
Great to have in a fridge for a a week or

Jar correctly and store for years

Cheap and easy recipe

Healthier that store-bought

INGREDIENTS

500g raspberries

2 tbsp lemon juice

2 cups 450g caster sugar

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.

You can follow the directions below or follow along with the...

Bite Size Look

2 min

wash raspberries and tip out onto a dry tea towel, move them around to release the water trapped in the central core.
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.
turn the heat up to create a rolling boil, stirring the mixture constantly to avoid coagulation and burning. Stir for approximately 5 minutes.
reduce to medium low to continue to simmer the mixture to evaporate the water content.
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.

I used this jam in some fresh doughnuts, but is great on toast or sandwiches, drizzled over yoghurt, in cakes and biscuits, tarts and other pastries, honestly the uses are endless.

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).