Raspberry Jam is the easiest and quickest of all jams to make, and one of the most delicious.
Wash, dry and sterilise the jars in a moderate oven 180°C/350°F/regulo 4 for 15 minutes. Heat the sugar in a moderate oven for 5–10 minutes.
Put the raspberries into a wide stainless steel saucepan and cook for 3–4 minutes until the juice begins to run, then add the hot sugar and stir over a gentle heat until fully dissolved. Increase the heat and boil steadily for about 5 minutes, stirring frequently.
Test for a set by putting about a teaspoon of jam on a cold plate, leaving it for a few minutes in a cool place. It should wrinkle when pressed with a finger. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.
Hide the jam in a cool dry place or else put on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won’t last long!
© 1989 Darina Allen. All rights reserved.