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Raspberry Jam
- Yield:
3-4
jars - Difficulty
Easy
Published 2003
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 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
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