Raspberry jam is the ultimate popular staple in our household. We love it on toast, with scones, hot cross buns, in Victoria sponges… It is a lovely ruby red, sweet delicacy. Raspberries have a low pectin content and will nearly always needed added pectin to help it set. Some people like to use jam sugar with added pectin, some like to make their own pectin. I resort to liquid pectin that can be bought in bottles from most supermarkets. I purchase Certo’s liquid apple pectin which works really well. Chuck it in at the end once you have turned off the heat and enjoy. Try it in my Jam Roly Poly recipe, coming soon…
– 1kg raspberries – 1kg granulated sugar – Juice of at least 2 lemons – 125 ml liquid pectin
1. Put the raspberries in a large pan over a high flame. Add the sugar and lemon juice, stirring in.
2. Stir over a high heat and then allow the fruit to stew, checking the temperature with a jam thermometer. When it has reached boiling point, allow it to bubble furiously for at least ten minutes, stirring occasionally.
3. Meanwhile, put a china plate inside the freezer so that it is cold. Spoon a small dollop of jam onto the plate and put it back in the freezer for a minute. Take it out and run a fingertip straight through the middle of the jam splodge on the plate. If the jam ‘crinkles’ and leaves a trail as you push your fingertip through, then it is done. If it doesn’t, continue to boil the jam and check to see if it is improving. Once it is nearly done, turn of the heat. Pour the liquid pectin into the pan and stir in. Check the pectin test again to make sure that it is setting. Allow the jam to cool slightly, for probably at least half an hour.
4. Once done, bottle in sterilised jars (place wax discs over the surface to preserve it longer before putting the lid on) and store in a cool, dry place overnight, allowing it to set. You can use the jam from the next day onwards.