You can’t beat homemade jam! It’s 50% fruit and 50% sugar with no artificial flavour or chemicals and is a lot cheaper to produce 4 jars than buy one in the supermarkets! I am such a fan of homemade jams and this is my classic raspberry jam recipe from my mum! PS. I call strawberries and raspberries -straw-buzzbies and rasp-buzzbies it just sounds so much cuter 😉
What you need to know:
Prep time: 15 mins
Cook time: 12 mins
Ingredients for approx 1.6kg/3lb 8oz of jam:
juice of 1 lemon
1.0kg bag sugar / jam sugar with pectin
1 tbsp CERTO Fruit Pectin
Jam covers and wax seals
elastic bands or lids and labels
1. Before you start you need to sterilise you jars. Wash the jars in hot, soapy water. Rinse, then place on a baking tray in a low oven to dry completely. Keep them warm until you fill them.
2. Lightly rinse the raspberries but don’t overdo it as you’ll loose the juice and flavour. Tip the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over a low heat with a large wooden spoon. Cook for about 5 mins.
3. Add the sugar and stir for 3 mins constantly to avoid sticking. Bring to the boil but watch out you don’t get splashed as it will burn you.
4. Add 1 tbsp of Certo and keep stirring. If you are using jam sugar with pectin in it you won’t need to add Certo. Boil for another 4 mins.
5. Spoon a little onto a plate and tip it up. The jam should not run quickly. Slow and gloopy is good. If its not quite ready keep boiling and testing a little until you get the right consistency on the plate. Keep stirring!
6. The top of the jam may look like it has a skin / sediment on the top but as you stir during cooling a lot of this will disappear. When ready very carefully pour the jam into the jars and seal with the wax papers and elastic bands or lids. Let them cool completely then stick labels on them with the date you made the jam on it and the flavour. The jams should keep unopened in the cupboard for a year. Once open keep in the fridge and use up within a month.
Tip: Some people don’t like the pips / seeds so if you want a pip-free jam follow these steps below but be careful not to scold yourselves:
From step 2 > Tip the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds. Throw the seeds away. Tip the juice and pulp back into the preserving pan and stir in the sugar and Certo if using. Heat gently then slowly bring to the boil, then boil rapidly for 5 mins. > Jump to step 5.