Raspberry jam

We always save our glass jars. As a form of recycling we save these up and share with Mother in law Spread who will eventually reward us with some jam, marmalade, jelly and chutney in said jars.


On this occassion however, having delivered several jars in person to her, I was overjoyed to find that there were last years organic raspberrys from the garden, ready in the freezer, for the jamming. Out these came to defrost whilst Mother in law Spread went in search of the jamming pan. In case you didn't know, yes there is such a thing, also known as a preserving pan. Apparently the slanted sides allow the steam to escape more readily, better for the jam making.

 

With all the kit ready, we set about making what is the easiest jam recipe ever. However, don't be fooled, apparently not all jams are able to set so readily and others might require pectin (you can buy pectin sugar).


What you will need
1kg raspberries
1kg sugar
2 lemons


Firstly prepare 5 to 6 jars for the jam (it makes 1.5kg). Wash these and sterilise them in a hot oven.

Next place the raspberries and sugar in a pan (an ordinary saucepan will do if you don't have a jam pan). Add the juice of both the lemons and slowly bring the jam up to boil.

Simmer the jam to reduce and thicken for 15-20 minutes. Remember not to have the heat too high as you don't want the sugar to burn.

When the jam looks like it is almost ready, test it to check if it is at setting temperature, either using a jam thermometer or the wrinkle method. For the latter, switch the jam pan off, take a tea spoon of the jam and place on a cold plate. Leave for 10 minutes to cool, before pushing down to check whether a skin has formed which wrinkles. If so, the jam is ready for jarring up, if not, put the jam back on to reduce for a further few minutes and repeat the wrinkle test as necessary.


Use a spoon to scoop the jam into the warm sterilised jars. Leave to cool and set, before topping with the lids and siphoning away for spreading on toast or filling cakes.

Sadly, we are now back home and I will miss the jellying of the garden blackcurrents, which of itself requires the use of some specialist equipment. Do watch this space though, as I do hope to share the process of jellying here very soon.