Raspberry_jamFrozen berries make great jam but freshly picked ripe raspberries make the most vibrant coloured and flavoured jam.

print

Ingredients

3 cups raspberries, fresh or frozen

2 ¾ cups sugar

 

Method

  1. Put the berries into a large pot and cook slowly until the juice runs from them then bring to the boil.
  2. Add the sugar and stir.
  3. Once sugar is dissolved, boil rapidly for 3-5 minutes or until jam is set*. Stir occasionally during this time to prevent the jam sticking to the bottom of the pan.
  4. Pour into sterilised jars and cover immediately with lids or cellophane covers.

 

To test jam for setting (choose one method):

  1. Dip a spoon into the jam and let the mixture drip. The jam is ready (will set on cooling) when two drops merge on the end of the spoon instead of running off.
  2. If you have a thermometer you can check the temperature. Most jams will set at 105°C.
  3. Or you can put a little jam on a cold plate and leave to cool slightly. The mixture will set if the surface wrinkles when touched.

 

Sterilising bottles and jars

Sterilise bottles and jars by placing them in an oven heated to 120°C, for about 15 minutes. Lids/seals can be sterilised by placing them in a pan of boiling water. These can be left simmering until required. Pour contents into the bottles/jars while still hot and screw on the lids.


Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre