Raspberry Jam
- Recipe: British summer star, raspberry
by
Jun 27. 2024
Makes approx 600 ~ 650g
Preparation time 10 minutes
Cooking time 30 minutes
Ingredients 450g raspberries/ 1 medium size apple (100g without core)/ 1 unwaxed lemon (you don't need to use it all and can adjust to your taste)/ 200g caster sugar
1 Wash the raspberries and put into a saucepan. (If using frozen raspberries just tip them into your pan without washing.)
2 Grate one apple (including the skin) into small pieces using a cheese grater and add to the pan.
3 Wash and grate the lemon skin using a cheese grater. (If you only have a waxed lmon, please refer to my cheesecake recipe)
4 Tip the zest, raspberries, grated apple and 3 tsp (tea spoon) lemon juice into the pan, then add 200g sugar.
5 Bring to the boil and then simmer the ingredients over a gentle heat while stirring so that it doesn't stick to the pan for 30 miniutes. If you want to make a more sticky jam you can keep simmering for longer. (Caution! It looks more watery when it's hot.)
6 Sterilise your jam jars. You can either put them in a pan, cover them with cold water and then boil for 10 minutes to 15 minutes or bake them on a baking tray in the oven for about 10 minutes to 15 minutes at around 110°C - 150°C. (Caution! This receipe will not keep for a long time because of the reduced sugar amount.)
7 Pour the hot jam into the hot jar and close the lid tightly. After a while, the lid button will go in with a pop and it is complete. Leave to cool.
home grown raspberries, cucumbers, runner beans and tomatoesLiving in a house with a garden, one of my great happinesses is home-grown crops. In my garden, I have some special treasures that grow very well by themselves each year without needing much care. I'd like to introduce you to my raspberries.
I first planted raspberres in my garden when it was just a patch of mud. When I bought them they were just 5 sticks, but when the season comes, they automatically sprout leaves, flowers bloom, and they produce a huge amount of fruit! Raspberries have become one of my favorite plants in my garden.
Raspberries continue to produce fruit during the summer and it falls asleep, leaving behind nothing but shabby tree branches in winter. They are very mysterious plants and I can't stop loving them. I have enjoyed them in my garden since June. I picked a handful and had them with yogurt or ice cream last month, but there are too many berries in my garden now, so we can’t eat small amounts of fruit anymore.
Even when I only pick overripe raspberries, it weighs about 500g. I've decided it's raspberry jam cooking day. Today!
Having a nice Ice cream first!I made raspberry jam. The jam has a really nice chewy texture because I added grated apple and lemon zest with fresh berries, pips and pulp.
I like to make my jam watery with a few different fruits like a conserve. This is seriously good with yoghurt, ice-cream, Victoria sponge cake, crumble and jammie dodgers.
I make jam from all kinds of fruits using this recipe, just varying the cooking time. Never put the lid on the pan tightly when you make jam. You can encounter hob cleaning hell because it overflows very easily. Do not leave your pan unattended while making jam. If you are not used to the right hob temperature for jam-making then you may easily burn the pan and end up with the saddest dishwashing experience in the world.
If you want to keep the jam for longer you need to add more sugar. According to internet recipes you need to add a 1:1 ratio of sugar to fruit but I don't think so, it's not very healthy.
