With this versatile raspberry jam recipe you can use defrosted frozen raspberries when fresh raspberries are not in season.
450g granulated sugar
450g fresh raspberries
juice of one lemon
1. Wash and dry the jars, then sterilise in the oven at 150ºC.
2. Put the raspberries and the lemon juice into a wide pan and cook for 3-4 minutes
until the juices begin to run, then add the sugar and stir over a gentle heat until
3. Increase the heat and boil for 5 minutes, stirring frequently until at setting point.
To test, place a teaspoon jam on a cold plate and leave for a few minutes in a cool
place; it should wrinkle when pressed with a finger. You can also test by allowing
the jam to run off a spoon and seeing if it ‘sheets’ off the spoon. If not, cook for a
little longer until it reaches setting point.
4. Remove the pan from the heat immediately. Skim off any froth and carefully pour
the jam into the sterilised jars. Cover immediately.
5. Store the jam in a cool, dry cupboard away from direct light. Jam keeps even
better if stored in a refrigerator.
This delicious raspberry jam would go perfectly with freshly baked buttery croissants, learn how to make them here.