Tuesday, 26 September 2017

Raspberry Jam

The summer really now feels like is exiting stage right and autumn is moving in. I have been out trying to tidy up the garden and enjoying the sun these last few days and managed to grab the few soft fruits remaining in the garden before they succumbed to the inevitable mould - we had some blackberries and a few canes of late summer fruiting raspberries along with a small basket of cooking apples.

Autumn raspberries are my favourite - to me they seem to have a darker colour and richer flavour than the earlier summer ones and to keep that taste going for as long as possible I made up a few jars of jam.

I like this recipe the quantities are easy to remember - equal weights of fruit to sugar!

Recipe (makes approx 3lbs)

1kg raspberries
1kg jam sugar (the one with pectin added)
a lemon

A collection of jam jars - sterilised with boiling water and allowed to air dry

Mash up the fruit until you have a thick pulp - I used a potato masher but a wooden will do the job just as well.

Pour the pulp into a pan and add the juice from the lemon. Cook over a medium heat for about 5 minutes just to help release all the juices.

Now I'm making a smooth clear jam so I want to remove the pips - if you don't mind them getting stuck in your teeth then ignore this next step.

So for a smooth jam - pass the warmed pulp through a sieve and work it through with a wooden spatula the get as much juice as possible but no pips!

Pour the juice back into the pan and add the sugar. Bring to the boil and then boil rapidly for 5 minutes. Check for setting point by placing a small blob on a cool plate - if it wrinkles and feels thick like jam when its pushed your done. If not keep boiling and check every few minutes until ready.

Once your happy you have jam you can bottle it up. Remove any scum from the surface with a strainer and then pour into the sterilised jars and seal. The jam will keep for at least a year but store in the fridge once opened.

Have a great day
Love Lizx