Sunday, 19 April 2015

Recipe: almost seedless raspberry jam

I found some raspberries in the freezer and made jam.  It's one of the easier jams and tends to set pretty quickly.


Put the raspberries in a pan with just a very little water and heat slowly.  As they warm up, the raspberries release juice so you don't need much water at all and the less you add the quicker the setting time.
Simmer the berries until they're all lovely and mushy.
Either put the berries through a mouli or push through a seive to catch the pips.  It takes a while but is well worth it.  I can't stand jam with pips/seeds like those found in raspberries and blackberries.
One could use a jelly bag and let the juice drip through but I consider that an awful waste of raspberry pulp.

Throw the pips on the compost heap.

Now weigh the raspberry pulp and add the same weight of granulated sugar.  You could use jam sugar but it is more expensive.  Then add a good squeeze of lemon juice (about half a lemon)

Put the pan on a low heat and allow the mixture to come to a simmer, stirring often.  The idea is to make sure the sugar has dissolved before the jam boils.

While this is happening, wash your jars and get them into a warm oven to warm up.  Then place two saucers in the fridge for testing setting point.

Once the jam is boiling, increase the heat and let it boil vigorously for five minutes, stirring often.  Then remove the pan from the heat while testing the jam for setting point.

To do this you spoon a small amount of jam onto the chilled sauces and put it back in the fridge for two or three minutes.  The you push a finger through the jam.  If it has formed a skin and is starting to clot or 'jell', it's ready.  if it is still runny, boil for another two or three minutes and test again.  Always take the pan off the heat while you are testing.  The more water you used to cook the berries, the longer it will take to reach setting point.

Skim any scum off the surface and place in a small dish (it is nice, goes well on toast or in porridge, just doesn't look nice in the jam but no point wasting it) and then carefully ladle the hot jam into the hot jars.  Screw the lids on firmly and allow them to cool before labelling.

Keep in a cool, dark place.

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