Very Easy Raspberry Jam
This homemade raspberry jam recipe encapsulates the essence of summer with its vibrant color and intense fruity flavor. With just a few simple ingredients and a little bit of time, you can create a delicious spread that captures the essence of freshly picked raspberries. The process of making this jam is a labor of love, but the end result is well worth the effort. Whether you enjoy it on toast, scones, or swirled into yogurt, this raspberry jam is sure to brighten any meal.
— Constant Cookbook
Ingredients
- 500g raspberries
- 200g jam sugar (one that includes pectin)
- 200g granulated sugar
- butter
Instructions
- Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
- Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
- The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Yield
Makes 700ml
Nutrition
- Calories: 39 calories
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 10 grams sugar
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