Raspberry Jam

Raspberry Jam
Making jam is simple and very satisfying, although the quantity of sugar might seem excessive, remember that sugar acts as the preservative when making jam. You can half this recipe, but I don’t recommend doubling it, rather I’d make two single batches. When doubling jam recipes, it takes longer for the jam to set and you will lose the bright colour in the fruit. It works as well with fresh fruit as it does frozen. I often freeze fresh fruit at the peak of the season in the correct quantities for jam recipes. –Kaelin Whittaker, Awn Kitchen

900 g fresh or frozen raspberries
900 g granulated sugar: 110 g less if the berries are quite sweet
sterilizing jars and lids

Wash the jars in hot soapy water, dry well with a clean tea towel. Place the jars on a baking tray and put into the preheated oven for 15 minutes. If you’re using snap lids, you can reuse the ring, but always throw out the flat piece after it’s been used, there is a good chance it won’t seal properly the next time you use it. Wash the rings and lids in hot soapy water, put into a saucepan and bring to the boil, simmer for 5 minutes. Dry the rings and lids completely using a clean tea towel.

Place your sugar in an oven proof dish, in the preheated oven (350ºF) for 15 minutes. Heating the sugar will speed up the process of the jam setting, keeping the colour of the fruit nice and rich.

Put the berries into a wide stainless steel saucepan. Mash them a little and cook for 15-20 minutes over medium heat until the juice begins to run, add the warmed sugar and stir over a gentle heat until the sugar is fully dissolved. Increase the heat and bring to the boil, cook steadily for about 5 minutes, stirring frequently.

To test for set, turn the heat off, place a tablespoon of jam on a cold plate and into the freezer for a minute. Push the jam with your finger, if it wrinkles, it is set. If it isn’t quite set, turn the heat up again, and cook for another 5 minutes, before testing again. Once set skim off any light pink bits that have risen to the top of the pot (these are the impurities in the fruit coming out) and pour into hot sterilized jars, cover immediately.

Makes about 1.5 litres jam, depending on the juiciness of the berries.