Quick & Easy Raspberry Jam (no pectin)

Rather than buying raspberries in the supermarket, have a fun time out in the fresh air and pick your own. I have used St Alban’s Farm Nursery in Pucklechuch for over 20 years.

Makes 2 jars (900 mls in total).

Before starting to cook
Put 2-3 saucers in the freezer.
Sterilise 2 x 450mi jars and lids:

1. wash in soapy water or the dishwasher. 
2. Fill the jars with boiling water, empty and then put in oven until the jam is made at 140degs C. 
3. Put the lids in boiling water and leave to drain.

Ingredients
800g raspberries rinsed and dried
700g granulated sugar
5 tablespoons lemon juice

Method

1. Put the raspberries, sugar and lemon juice into a preserving pan or similar.
2. Place pan over a gentle heat, stirring occasionally, until all the sugar crystals  have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
   
3. Add a small knob of butter into the mix to dissipate the scum that collects on top
   
4. Bring the pan to a rolling boil and time for 7 minutes.
5. Take pan off the heat and place a few drops of jam onto a chilled saucer.
6. Place saucer in fridge for about a minute.
7. Test the set by running your finger through the jam, if it forms a crinkle and is gel like then the jam is ready to pot up.
8. If the jam isn’t ready, continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
9. Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately

Store in a cool dark place and refrigerate once opened

The Tidy Gardener