Cooking Raspberries 2kg.


Cooking Raspberries Suitable for jam, cakes, juice…

Variety:/ Maravilla

Origin:/ Kent UK

2 kg.

Quick and easy Raspberries jam-no pectin.


  • 1600 g raspberries rinsed and dried
  • 1400 g granulated sugar
  • 5 tbsp lemon juice


  • Put the raspberries, sugar and lemon juice into a preserving pan or similar.
  • Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
  • Bring the pan to a rolling boil and time for 7 minutes.
  • Take pan off the heat and place a few drops of jam onto a chilled saucer.
  • Place saucer in fridge for about a minute.
  • Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.
  • If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
  • Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 4 jars (1800 mls in total).
  • Store in a cool dark place and refrigerate once opened.



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