My Mother’s Raspberry Eating-Jam

Preparation info
  • To make approximately

    3 × 450 g

    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Ingredients

  • 450 g (15 oz) fresh raspberries
  • 575 g (19

Method

Put the rasps into a large bowl sprinkle over the lemon juice and add the sugar. Stir to mix the sugar through. Leave to stand for an hour or overnight, stir again before mixing in the liquid pectin. Make sure the sugar is thoroughly dissolved and ladle the mixture into pots which have a lid. Cover and leave for about 24 hours till the jam sets.

Keep in the fridge for 2