Wednesday, 23 December 2015

#Blogmas Day 23. A Simple Raspberry Jam Recipe.

I've skipped 10 days of blogmas but oh well, nevermind ey? This is one of the posts I had planned so I've continued blogmas just late on haha.
This is quite possibly the simplest jam recipe EVER. I'm not even kidding, I can't even remember where we found it but we just have it written down on some paper at my grans it's that good haha. It makes a tarty but real good jam and honestly anyone could make it! And it really doesn't take that long, about half an hour tops!

What you need 1kg of Raspberries
Juice of 1 Lemon
1kg bag of jam sugar, preferably with added pectin.
Kilner Jars, I used two small ones for this recipe.

What you need to do 
  1. First up you need to half your raspberries, tip one half into your preserving pan or you heavy bottomed pan, don't use a non stick. I always use a big metal pan for my jam. Add in your lemon juice. 
  2. Pop your pan on a low heat on the cooker and start to mash the berriest with a potato masher, before leaving them to cook for 5 minutes. 
  3. Tip your cooked raspberries into a sieve over a bowl, working the pulp through with a wooden spoon until only seeds are left over. 
  4. Tip this juice and pulp back into your pan and stir in your sugar, heat this gently before adding the rest of your raspberries whole. Bring the mix to the boil, and proceed to boil rapidly for 5 minutes. Remove this from the heat and drop a small bit of jam onto a chilled plate. push the jam about if it wrinkles and looks like Jam it is done, if not boil again for 2 minutes and keep testing until it wrinkles. 
  5. Pour the jam into your little jars and seal. I popped wrapping paper over mine and tied a bow around just to make them pretty. Unopened the Jam should keep for a year, once pen though it must be kept in the fridge. 
Let me know if you try the recipe, I'd love to know how it goes!

K. x
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