Raspberry Jam

Preparation info

  • Makes

    22–3 kg

    .
    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Raspberries usually crop very well and if you grow your own fruit you are likely to have plenty to spare for jam. Some people dislike the pips in raspberry jam and to make a seedless preserve, strain the jam when the sugar has dissolved but before you bring it up to the boil.

Ingredients

  • 1.75 kg/4 lb raspberries
  • 1.75 kg/4 lb granulated or preserving sugar

    Method

    Place the hulled raspberries in a preserving pan and heat gently to draw the juice. It’s a good idea to crush a few near the base of the pan to start the juice off. Simmer for 5 minutes until the fruit is tender.

    Add the sugar and allow to dissolve over low heat. Bring up to the boil and boil rapidly for 8–10 minutes when the setting stage should have been reached. Draw off the heat, skin and ladle or pour into jars. Cover with waxed paper circles when hot and seal when cold.