Michael and Rachel's

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Raspberry Jam

Updated: 04 Sep 2018

Ingredients

  • 450g raspberries, washed and dried (defrosted if previously frozen)
  • 400g jam or preserving sugar
  • 3 tsp lemon juice
  • Knob of butter
  • Extra pectin if not contained in sugar already (1 and 1/2 tbsp per 450g raspberries)

Method

  1. Wash and dry the raspberries, or defrost if frozen. Put two small plates in the freezer.
  2. Add raspberries, sugar, and lemon juice to a preserving pan.
  3. Use a potato masher to mash up the raspberries.
  4. Place the pan on the hob over a very low heat (do not simmer), stirring occasionally until the sugar has dissolved.
  5. Take a large bowl and place a metal sieve over it.
  6. Pour the jam mixture into the sieve and scrape out any seeds from the pan.
  7. Use a large spoon to push the pulp through the sieve.
  8. Once all of the mixture is in the bowl, wash the sieve to remove any seeds, then place over the pan. Pour through the mixture again. Don't push it through this time - be patient - otherwise you might push seeds through.
  9. Stir with a wooden spoon, add a knob of butter, and bring the pan to a rolling boil.
  10. Stir occasionally and monitor; use a thermometer. When the temperature reaches 105c, remove from the heat immediately. Use a spoon to put a small dollop of jam on a plate from the freezer. Let cool for a few seconds then run a finger through it - if it forms a crinkle then the jam is ready.
  11. (If it doesn't, continue boiling for another couple of minutes then retest).
  12. Scoop off any scum.
  13. Then pour into hot jars using a jam funnel, and seal with lids immediately. Store in a cool dark place and refirgerate once opened.

N.B to sterilise jam jars: wash thoroughly and rinse off bubbles then place on a baking tray together with lids. Place in a warm oven (about 100C) for 15 mins or so. Fill while still warm.

Makes approx. 3 jars.