One Sunday afternoon in the autumn a couple of years ago I decided I wanted to have a go at making some homemade jam, and I found this recipe which was so simple and easy that I want to share it. I still use the recipe now to stock up in autumn for the year ahead!
You only need 3 ingredients! And it’s truly delicious, best served on scones with clotted cream!
1 kg of Raspberries
1 kg of Jam Sugar (you can buy this from Hobbycraft or Amazon, you can’t substitute this for normal sugar as it won’t work)
- You should make sure your jars are washed up thoroughly and I would recommend popping them in the oven on 170 degrees Celsius for about 15 minutes to sterilise them. Meanwhile stick a small clean plate in the freezer on its own;
- Put ¾ of the washed berries in a saucepan with the juice of a lemon (no pips!) and cook over a low heat, squashing and mashing as you go. If you use a potato masher that would be ideal. Cook for 5 minutes;
- Work the mixture through a sieve with a wooden spoon into a bowl, until you’re just left with the raspberry seeds. You can dispose of the seeds;
- Put the mixture back into a pan, add the sugar and the remaining raspberries, stir well and bring to the boil. Boil for 5 minutes stirring continuously, then drop a little drop onto the freezer plate. If you push your finger through it once cooled, it should wrinkle and look jammy. If it doesn’t then you need to cook for a little longer. Keep doing the same every few minutes until you get the wrinkled jam appearance;
- Pour the mixture into jars and seal closed. Sometimes there is a little sediment at the top but this is perfectly normal. The jam will keep for 1 year in an unopened jar;
That’s it! Nice and easy. You can make jams with most other fruits very easily in the same way, with the same ratios of sugar to fruits. Homemade jams seem to always taste better than shop bought and they make ideal gifts for Christmas or in Hampers!