Very easy raspberry jam
A masterclass in jam making from olive's food director, Lulu Grimes, plus three ways to make it special
Difficulty and servings
Makes 700ml
Preparation and cooking times
Ready in 1 hr
- If you don't have a jam thermometer, then put a couple of saucers in the freezer. Put the raspberries in a large saucepan (the largest you have) and bring slowly to a simmer. Squish them a little to release some juice and get them started. Cook for 2 minutes.
- Tip the sugar into the pan and stir over a low heat until the sugar has dissolved completely. Turn the heat up and boil without stirring for 5 minutes. If you have a jam thermometer check it has reached 104C-105C, the setting point for jam. If not, blob some jam on one of the cold saucers and then push your fingernail against it - the surface will wrinkle if it is ready; the merest wrinkle is enough. If not, keep cooking and testing every 5 minutes. When ready, scoop off any large areas of scum, then add a tiny knob of butter. This will get rid of any other scum on the surface.
- While you are cooking the jam, wash your jars and lids in hot soapy water, rinse and then dry in a low oven. When the jam is ready, pour it into the hot jars (add a wax circle if using) and put the lids on.
ADDING VANILLA
Add a spilt vanilla pod to the fruit to add a hint of vanilla to the final jam.
ADDING ALCOHOL
For an alcoholic edge, add a couple of tablespoons of a spirit to the jam when it's ready. Whisky goes well with raspberry.
SEEDLESS JAM
For seedless raspberry jam you will have to sieve the cooked berries before adding the sugar. Use a nylon sieve, you might get a reaction if you use a metal one which will affect the colour of the jam.
OUR DOWNLOADABLE LABELS
Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.
PER SERVING
36 kcalories, protein 0.1g, carbohydrate 9.5g, fat 0.0 g, saturated fat 0.0g, fibre 0.4g, salt 0.0 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1635644/
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A great recipe for an electric breadmaker - or do it the traditional way
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Difficulty and servings
Makes 700ml
Preparation and cooking times
Ready in 1 hr
PER SERVING
36 kcalories, protein 0.1g, carbohydrate 9.5g, fat 0.0 g, saturated fat 0.0g, fibre 0.4g, salt 0.0 g
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