You will need:
700g Raspberries
550g Granulated Sugar
200ml Water
2tbsp Lemon Juice
Method:
1. In a large saucepan; put in your Raspberries, lemon juice and water over a low heat. Then stir well. Allow the raspberries to cook to allow the juices to release.
2. Then strain through a sieve to remove the seeds. I try to release as much juice as possible by pushing the pulp with a spoon.
3. Return the juice back to the saucepan, then add the sugar. Dissolve the sugar over a low to medium heat. (Put a couple a small plates in the fridge at this point so we can test the setting point later)
4. Turn the heat up and allow it to reach a rolling boil. Then turn down the heat; and simmer for about 7 to 10 mins. The jam should have thicken up.
5. Once you think the jam is ready take the jam off the heat while we test it. To test; put a small drop of jam on your chilled plate and allow to cool. When pushing your finger though it it creates a wrinkle the jam is ready.
6. Simply put the jam into clean jam jars and leave to cool. If you put the lid on while the jam it hot it will keep an air tight seal, the jam should keep for 6 months and when opened keep refrigerated and use within a week.
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