Raspberry Jam is delicious and so easy to make at home.
Raspberry Jam is delicious and so easy to make at home.
Growing a selection of summer and autumn fruiting raspberries means it only costs a couple of pounds to enjoy them all year long.
Add raspberries to a large stainless-steel saucepan or preserving pan, then slowly add the sugar shaking the saucepan gently to ensure even distribution. cover and set aside for about and hour to let the juices infuse with the sugar.
Using a wooden spoon stir the mixture gently to break up any any remaining lumps of sugar.
Cook over a medium heat and bring to a steady boil, then boil for 5 minutes for a suitable consistency, if using a jam thermometer, the setting point for jam is 104.5C/220F.
Remove from the heat and stir gently to for a few minutes before adding to a suitable pouring jug for filling your warm sterilised jars.
Store your delicious raspberry jam in a cool, dark place until use. once opened store in the fridge and use within 4–6 weeks.
Ingredients
Directions
Raspberry Jam is delicious and so easy to make at home.
Growing a selection of summer and autumn fruiting raspberries means it only costs a couple of pounds to enjoy them all year long.
Add raspberries to a large stainless-steel saucepan or preserving pan, then slowly add the sugar shaking the saucepan gently to ensure even distribution. cover and set aside for about and hour to let the juices infuse with the sugar.
Using a wooden spoon stir the mixture gently to break up any any remaining lumps of sugar.
Cook over a medium heat and bring to a steady boil, then boil for 5 minutes for a suitable consistency, if using a jam thermometer, the setting point for jam is 104.5C/220F.
Remove from the heat and stir gently to for a few minutes before adding to a suitable pouring jug for filling your warm sterilised jars.
Store your delicious raspberry jam in a cool, dark place until use. once opened store in the fridge and use within 4–6 weeks.