Raspberry Jam
Easy raspberry jam that comes out perfect every time. No special sugar, no thermometers, just quick and easy,. The lemon zest in this prevents it from being too sweet.
Method
Put a saucer in the freezer to chill.
Put all the ingredients in a saucepan over a low heat until the sugar has dissolved.
Once dissolved turn the heat up to high and let the jam boil vigorously for 5 minutes, by this time it should be thickened, take it off the heat.
Test if the jam has reached setting by placing a teaspoon onto your frozen saucer and placing in the fridge for a couple of minutes. If it wrinkles when you push on it you are done. If it doesn’t boil it for a few more minutes.
Put the jam into your sterilised jars hot, screw on the lids, and it will happily keep for several months.
Ingredients
450g fresh raspberries
450g granulated sugar
fine zest of 1/2 lemon
Before making your jam sterilise some jam jars. You will need 2 for this recipe.
This is simple to do by just putting them through a hot dishwasher cycle. If you don’t have a dishwasher you can wash with hot soapy water, rinse, and then let them dry in a warm oven.
Just be careful not to touch the rim of your jars once they are sterilised.
Top Tips
This recipe works well with Blackberries and strawberries too.
