It’s never been a better time to make Raspberry Jam. This seasonal fruit is the easiest and quickest Jam to make and will last a whole year if unopened.
- 1kg Raspberries
- Juice of one lemon and pips (the pips contain all the wonderful natural ingredients to help your Jam set)
- 1kg Jam sugar
- Jam Jars (Use a mix of jars as some will be good to give away as gifts and smaller jars makes it easy to get through)
- Wax Discs
- Cooking thermometer
- Plate for freezer
- Start by washing your jars with soapy water. Once clean, put in the oven on the lowest heat. This will ensure your jars are sterile. Bring your jars out just as your about to pour your jam into the jars.
- Put a small plate in a freezer.
- Cut your lemon in half and juice your lemon. I use the Ekobo juicer, as pictured here.
- Wash you raspberries. Remove any leaves or core.
- Put half your raspberries into a pan on the hob and mash. Boil on a high heat for 5 minutes.
- Remove from the heat and pour into a sieve. Continue to mash through the sieve until you are left with seeds. I use Ekobo Large Handy Bowl & Colander Set.
- Put the juice, the seeds, the lemon juice and the rest of the raspberries onto the hob on a high heat and cook until the thermometer reaches 200 degrees. Then take off the hob.
- Take your plate out of the freezer and put a drop of jam onto the plate. Then put your finger in it and drag it forward. If the jam wrinkles or is thick in texture, then you can start pouring your jam into your jars. If its slightly liquidly, then put the jam mixture back onto the hob for a further 1 and test again.
- Pour your jam into the jam jars, seal with the wax discs and screw on the lid.