All posts tagged: raspberry jam

Raspberry Jam

1 1kg of raspberries will make approx. three, 300ml jars. Ingredients 1 kg of freash seasonal raspberries (July-September). 300 gr of raw cane sugar or honey. 200 ml.water The juice of half a lemon. Pectin and citric acid added according to instructions on the leaflet. Marmello 1 or Pomona Universal Pectin Directions Clean, the raspberries and place them in a blender. Blitz them for 10-15 seconds so they turn into a liquid pulp. Press the blended raspberries through a food-mill. This will prevent most of the pips (of which there are many in raspberries!) from proliferating the jam. Mix the pectin, citric acid and sugar in a baking tray and heat up in the oven until warm (five minutes or so). The heated sweetener will prevent the jam from caramalising and will help retain the fresh colour of the raspberries. If using honey heat the powdered pectin and citric acid in a pot. Add the lemon juice to the squeezed raspberry juice and bring the mixture to a rolling boil. When the juice has reached a rolling boil add the heated sugar (or …