Raspberry jam

Raspberry jam

By
From
Lamingtons & lemon tart
Makes
750 g
Photographer
Patricia Niven

Homemade jam beats the store-bought stuff every time. You only need a couple of ingredients and little equipment – maybe a decent pan and a thermometer. Below I have included one of my favourite recipes, but feel free to use whatever fruit you wish as these recipes work with other fruits – try strawberry instead of raspberry. You can buy jam-setting sugar from most supermarkets.

Ingredients

Quantity Ingredient
500g fresh or frozen raspberries
500g jam-setting sugar
1/2 lemon, juiced

Method

  1. Place the raspberries and sugar in a heavy-based saucepan over medium heat. I prefer a cast-iron pan as it keeps the heat and cooks the jam more quickly and evenly. Mash the fruit with a fork.
  2. Heat the mixture, stirring frequently with a wooden spoon or heat-resistant spatula. Bring to the boil then place a sugar or digital thermometer in the pan. Continue to cook and stir, being careful as the jam is very hot and it may start to spit at you as you stir the mixture.
  3. Cook the jam to a temperature of 103°C using the thermometer to check and ensuring you continue to stir so the jam does not stick to the base of the pan.
  4. Once the temperature has been reached, remove the pan from the heat and strain in the lemon juice. Stir then leave the jam to sit for 5 minutes to allow it to settle. Use a spoon to skim any scum from the surface. Ladle or pour the jam into sterilised jars and place a clean lid tightly on top.
  5. Store in the refrigerator or pantry for up to a year.
Tags:
darren purchese
burch and purchese
sweet studio
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