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Raspberry Jam
- Makes enough to fill
6
228 ml kilner jars - Difficulty
Easy
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
A bestseller and much mourned when it sells out each year. This is best made, we think, with not overly sweet early season Scottish raspberries as the sugar will do the sweetening for you.
Ingredients
1 kg 500 g 450
Method
Combine all the ingredients in a large heavy-based saucepan and gently heat to gently dissolve the sugar. Once dissolved, bring to a simmer and cook for an hour or so.
When the jam hits a temperature of 105°C, leave to cool slightly and transfer into sterilised jam jars.
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