Simple Raspberry Jam

Raspberry jam

Raspberry jam

I have to admit, hearing people talking about jam pans, special thermometers and getting just the right temperature, I was always a bit intimidated by the idea of making jam. This year however, we had such a glut of raspberries that there really wasn’t anything else I could have done with them so I decided to give it a go. It was much easier than I’d expected and it turns out, the special equipment is entirely optional.

Ingredients:

1kg raspberries
1kg jam sugar (the kind with pectin in)
juice of 1 lemon

Boiling jam

Pan full of boiling jam

Method:

First things first. If you do not have a jam thermometer, put a small plate into the freezer. You’ll need this to test the jam is ready later.

Put the fruit in the pan and put over a  low heat and allow to simmer. As the berries soften, use a potato masher to pulp them.

Add the lemon juice.

When your fruit is nice and juicy, pour in the sugar and stir until it’s dissolved.

Turn up the heat and bring your jam to the boil. Boil for 5 minutes.

Testing jam on a cold plate

Testing jam on a cold plate

If you’re using a jam thermometer, make sure that the temperature is 104C/105 C. If not, drop half a teaspoon of jam onto your cold plate. When you touch it, it should wrinkle and feel gelatinous and well, jammy. If it doesn’t, boil for another 2 minutes then re-test.

Once it’s ready, pour into your sterilised jars and seal immediately.

For seedless jam:

If you want seedless jam, after you’ve pulped the fruit, pour it into a sieve over a bowl and start pressing out as much juice as you can. Make sure that you weigh the bowl first because you’ll need to weigh it again afterwards to determine how much juice you have and therefore how much sugar you need. It should be a 1:1 ratio of sugar to juice/berries.

It will take 20 minutes or so to press our as much juice as possible, but once you’ve finished, pour the juice back into your pan and proceed as normal.

There will be a LOT of  seedy pulp left but you can turn that into homemade fruit bars or leather so that it doesn’t go to waste.

 

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2 Responses to “Simple Raspberry Jam”

  1. Rabby 14 August 2013 at 5:22 am #

    Hm, I can’t say I’ve ever come across jamming sugar… Rats; seems I won’t be able to use this recipe after all. 🙁 Nevertheless, looks gorgeous!

  2. Victory Living
    Victory Living 12 September 2013 at 11:22 am #

    I must say, it was new to me too but it was on the shelves in the supermarket – sugar with pectin already added. http://www.silverspoon.co.uk/products/baking-and-cooking/preserving-sugars/jam-sugar

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