Josceline Dimbleby

Fresh Raspberry Jam

Preparation info
  • Makes

    1.5-2 kg

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

Soft fruit jams or ones made from non-pectin ingredients such as rose petals benefit enormously from pectin sugar because the mixture will set with only the briefest of boiling so the fruits retain their juicy freshness.

Ingredients

  • 1 kg (2 lb) dry, fresh raspberries
  • Juice of 1

Method

Put the raspberries in a preserving pan with the strained orange and lemon juices. Stir in the pectin sugar and bring gradually to the boil over a medium heat. Boil vigorously for 3-4 minutes and test for a set. When setting point has been reached, pour into clean, dry, hot jars and seal.