Tuesday, 10 July 2012


Here's the recipe for my Raspberry Jam made with frozen raspberries;

500g frozen raspberries
500g granulated sugar
juice of 1 lemon*
  1. Tip the frozen raspberries and lemon juice into the pan and warm very slowly. 
  2. When you see the fruit softening and the juice starting to run, add the sugar stirring all the time. 
  3. Bring to a rolling boil and use a jam thermometer to bring to setting point (or use a saucer from the fridge or freezer to do the setting test with teaspoon of jam). Turn off and remove from the heat immediately. 
  4. Pot up and label.
*If you double up on the quantities to make a larger batch, there's no need to use more lemon juice.

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