Artisan Raspberry Jam
Ingredients:
500g raspberries –
previously frozen
500g granulated sugar
Tools:
Large steel heavy
based pan
Oven mitt
Wooden spoons
Cold plate (put in
fridge)
7 x 227g ( ½ lb) jars
Method:
§ Put raspberries into pan.
§ Simmer fruit for 30 minutes until lovely and
soft.
§ Slowly dissolve the sugar until you don’t hear any
“crunching” on the bottom of the pan.
§ Bring to boil over a high heat.
§ Reduce heat to a rolling boil and stir with a
wooden spoon in figure of eight for 15 minutes (wear an oven mitt to protect
your hand).
§ Remove from heat and test a small amount on the
cold plate. If you get slight ripple in
jam when pushed with your finger – DONE.
If not, return to heat for 5 minutes and then re-test.
§ Whilst raspberry jam cooking – heat jars in hot
oven.
§ When raspberry jam ready, pour hot jam into hot
jars sealing with lid immediately.
§ Allow to cool before labeling.
§ Store in cool dry place.
Once opened, store in
fridge and use within 4 weeks.
Lovely with hot
buttered white toast, on a Cornish vanilla icecream or straight off a spoon
from the jar (as my son does!).
Enjoy!