I have now been making homemade jam for a year and yet this is the first time that I have tried a Raspberry Jam. Wow!!! It is so yummy!
I got my hands on 2 kilograms of frozen raspberries (yes it’s ok to use frozen fruit) and luckily I had a couple hours free to be creative and try out this recipe.
So here’s how I made it!
Raspberry Jam
INGREDIENTS
2kg Raspberries (fresh or frozen)
1.4kg white sugar
2 Tbsps lemon zest
30ml lemon juice
Pinch salt
METHOD
Place the raspberries in a large, thick bottomed pot. If frozen, place the lid on the pot and allow the raspberries to defrost for 5 minutes on medium heat.
The berries should release liquid.
Add the lemon zest and lemon juice to the pot and bring to a boil, adding the sugar, continue boiling for 10 minutes.
Add a pinch of salt if the jam tastes quite sharp. The salt helps to sweeten the jam and cuts the bitterness.
Reduce the heat to a low boil for an additional. 10-15 minutes.
The jam is ready when it sheets off the spoon and the bubbles become very glossy and jewel-like.
You can test of the jam is set by putting a small amount on a cold plate in the fridge for a couple minutes. When you push your finger through the jam it should leave a space and not run.
Continue boiling if the jam does not appear set. If the jam is taken too far it will become more like a raspberry toffee.
Ladle the hot jam straight from the pot into hot sterilised jars with new lids and allow to cool.
This jam turned out beautifully and my 2 kilos of fruit yielded 9 x 250g jars of jam. All have sold out and now I’ll have to make a new batch next week.
What treat!
Give me a shout if you try this jam - you can half the amounts but just remember to keep on stirring as it can easily burn on the bottom.
Have a wonderful Easter weekend…
I love raspberry jam)
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Even quicker take the plate and put it in the freezer to start the process, then, when it is time to test, drizzle it on the already ice cold plate and see if it jells!