Catherine Brown

Raspberry Jam

Preparation info
  • Yield:

    3-4

    jars
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: For the best flavour in a cooked jam, it should be boiled briefly which will not, in this case, produce a firm jam, but one that can be used as a sauce with puddings, pancakes, ices and meringues.

Ingredients

  • 1 kg (2 lb 4 oz) raspberries
  • 1

Method

Heat jars.

Preparing

Pick over the fruit and place in layers in a large bowl with the sugar. Cover and leave in a cool place for about 24 hours to allow the juice to run. Stir to dissolve the sugar.

Making and Potting

Turn the raspberries and sugar into a preserving pan, add the butter and bring