Raspberry jam

Sterilise your jars by washing them in very hot, soapy water or running through the hot cycle of a dishwasher.

Place the wet jars onto a baking tray and place into an oven at 160°C for 10-15 mins.

If you are using jars with screw-top lids or rubber gaskets, don’t dry the lids or gaskets in the oven – just air-dry them in a colander after boiling.

Place 3 saucers into the freezer.

Place the raspberries into a large saucepan (the jam will double in volume during cooking) and heat on low heat for 5 mins.

Whisk the pectin into the sugar and add to the warmed raspberries.

Bring to the boil, and boil rapidly for 5 mins.

Test the setting point: take the saucer out of the freezer and drop a little of the mixture onto it.

Leave it for a minute, then press it with your finger.

If it has formed a skin and is starting to feel like jam, the mixture is ready.

If it is still runny then continue to boil for an additional 2 mins, then test again on a fresh saucer.

Repeat this process until the setting point is reached.

Alternatively if you have a sugar thermometer, cook the mixture to 104°C.

Allow to cool for 5 mins, then scoop off any scum that may have formed on the surface.

Ladle the hot jam into the warm, sterilised jars.

Seal and label the jars.

The jam will keep, unopened for 6 months at room temperature.

Refrigerate once opened.

Tip: If you prefer a seedless jam,  you can sieve the warmed raspberries before adding the sugar/pectin mixture. 

In this case you will need about 1kg of raspberries to yield 500g of seedless raspberry purée. 

For a chunkier jam, set aside half the raspberries and add them to the mixture after the sugar has dissolved.

Reprinted with the permission of The Sweet Rebellion, for more recipes click here.

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