Raspberry Jam
A simple three-ingredient raspberry jam that sets properly without any added pectin, making the most of a raspberry glut while the fruit is at its best.
Serves: Makes about 3 small jarsTime: 30 min
Made with Raspberry
Ingredients
- 1kg raspberries
- 800g sugar
- 2 tbsp lemon juice
Method
- 1.Put the raspberries into a wide, heavy-based pot and mash them roughly with a potato masher or fork.
- 2.Stir in the sugar and lemon juice and bring to a boil over medium-high heat, stirring often.
- 3.Boil hard for 8-10 minutes, skimming off any foam, until the jam reaches setting point. Raspberries carry plenty of their own natural pectin, so this sets on its own; test by dropping a small spoonful onto a cold plate and running your finger through it - if it wrinkles rather than running back together, it's ready.
- 4.Remove from the heat, let it sit for 5 minutes, then ladle into warm, sterilised jars and seal.
If the berries are coming faster than you can process them, they freeze well whole on a tray and can go straight into the pot from frozen when you've got enough for a batch.