Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
1000 g ripe raspberries
850 g jam sugar
2 tbsp lemon juice
If you like to have chunks in your jam then select 6 berries per jar & set aside for now, with the rest, blitz to a smooth pulp with a hand/stick blender or a food processor, then add pulp to a thick bottom pan (Maslin pan is best) then add jam sugar & lemon juice.
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
Place pan on a high heat & bring to the boil stirring, then turn down the heat to a low rolling boil stirring all the time for about 15 mins, turn up heat it needs to get to the setting point which is 105'c use a electronic kitchen thermometer, you can also test using a very cold plate from the freezer, place a spoonful on the plate, when jam is cold push with you finger & if it is thick & wrinkles its done.
As soon as the jam is cooked take off the heat & let it settle for 1 min, then remove any scum from the top with a slotted spoon, cut the set aside berries in quarters & add them & stir in, the residual heat will cook them.
Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.
Suggestion & Tips
Warning hot jam will burn you so ware gloves!!! Once opened store jam in the fridge, if will last much longer & not go mouldy as quickly.