The Recipe: Autumn Raspberry Jam
At this time of year, your raspberries are ripe for harvesting. Gather your lot and make enough here for about 3 jam jars, which should keep for about 6 months
Ingredients
500g raspberries
500g white granulated sugar
Zest of a lemon
Method
- Preheat the oven to 200F/Gas 2
- Put 3 small plates in the freezer to chill
- Pour the ingredients into a large pan on the hob and cook on a low heat until the berries melt into the sugar. You shouldn’t be able to see any sugar crystals
- Once dissolved, bring to the boil for 5 minutes
- Take off the heat and take a cold plate from the freezer and drop a teaspoon of jam on it. You’ll need to leave it for about a minute to see if it sets – if you can see the surface wrinkling it means your jam is ready to put into the jam jars
- If still runny, place back onto the heat and bring to the boil for another couple of minutes before testing again – repeat this step until set
- Once set, take off the heat, and remove any scum from surface and leave to cool for 5 minutes
- Pour into your jam jars with a ladle and secure the lids
- Store in a cool, dark cupboard and remove any remaining small plates from the freezer!
