I have now been making homemade jam for a year and yet this is the first time that I have tried a Raspberry Jam. Wow!!! It is so yummy!
I got my hands on 2 kilograms of frozen raspberries (yes it’s ok to use frozen fruit) and luckily I had a couple hours free to be creative and try out this recipe.
So here’s how I made it!
Raspberry Jam
INGREDIENTS
2kg Raspberries (fresh or frozen)
1.4kg white sugar
2 Tbsps lemon zest
30ml lemon juice
Pinch salt
METHOD
Place the raspberries in a large, thick bottomed pot. If frozen, place the lid on the pot and allow the raspberries to defrost for 5 minutes on medium heat.
The berries should release liquid.
Add the lemon zest and lemon juice to the pot and bring to a boil, adding the sugar, continue boiling for 10 minutes.
Add a pinch of salt if the jam tastes quite sharp. The salt helps to sweeten the jam and cuts the bitterness.
Reduce the heat to a low boil for an additional. 10-15 minutes.
The jam is ready when it sheets off the spoon and the bubbles become very glossy and jewel-like.
You can test of the jam is set by putting a small amount on a cold plate in the fridge for a couple minutes. When you push your finger through the jam it should leave a space and not run.
Continue boiling if the jam does not appear set. If the jam is taken too far it will become more like a raspberry toffee.
Ladle the hot jam straight from the pot into hot sterilised jars with new lids and allow to cool.
This jam turned out beautifully and my 2 kilos of fruit yielded 9 x 250g jars of jam. All have sold out and now I’ll have to make a new batch next week.
What treat!
Give me a shout if you try this jam - you can half the amounts but just remember to keep on stirring as it can easily burn on the bottom.
Have a wonderful Easter weekend…