Quick Raspberry Jam
There's nothing to beat home made jams and jellies, and raspberry is one of my eternal favourites (and a much easier jam to make than strawberry!). This is a very quick, easy recipe, and gives a lightly set jam. Perfect for beginners and hasty cooks.
Even though nobody in the family admits to eating jam, I find it disappears into Swiss Rolls, sponge cakes, trifles, puddings, gets heated and made into sauces and is otherwise endlessly useful. The best jam is made with the later-fruiting raspberries, those large autumn ones. You can make it with frozen raspberries if desperate, but I've found them to be very small and pippy when defrosted. This is a lovely old Good Housekeeping recipe - they are the best for jams and jellies, with lots of sensible practical advice.
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| Quick Raspberry Jam |
2 ½ lb/1.1kg raspberries
3lb/1.4kg sugar
Simmer the raspberries in a large pan
until the juice flows from the fruit.
Bring to the boil and boil for 10 minutes, stirring occasionally. Warm the sugar in the oven and add to the
fruit. Stir until it has dissolved, then
bring it quickly back to the boil. Boil
for 2 minutes. Pour the jam into clean, warmed
pots, and cover with waxed paper circles to prevent mould growth. Top with solid lids, or cellophane pot
covers.
This makes about 5lb/2.3kg of jam.
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