You can’t beat the taste of homemade jam. Shop bought jam is just not the same. One of my favourites to make is raspberry jam. It really does have that taste of summer.
Ingredients for raspberry jam
1.5kg fresh or frozen raspberries (I used frozen)
1 tblsp commercial pectin (optional)
Place raspberries in large pan and heat for around 10–15 minutes.
Mash the raspberries using a potato masher. This helps to release the juice and improve the look and taste.
Gradually add the sugar and pectin. Keep stirring and probably turn down the heat.
Cook for around 20–30 minutes.
Check for a ‘set’
Check for a ‘set’. Firstly place a plate in the freezer until cold. Then remove the plate and add a teaspoon of the liquid to the plate before returning to the freezer. Give it a few minutes and test. If it’s set then it should wrinkle when you try to push the jam with your finger.
If it’s not set yet, repeat the process every 5 minutes.
Even if it doesn’t seem to set, it’s not the end of the world. You will just have runny (but still tasty) jam.
Spoon (or pour) the jam mixture into clean jars and put the lids on whilst still hot. Be careful as the jam will be very hot!
And one for later. Here is my recipe for elderberry jam.
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