Quick and easy Raspberries jam-no pectin.
Ingredients:
- 1600 g raspberries rinsed and dried
- 1400 g granulated sugar
- 5 tbsp lemon juice
Instructions:
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Put the raspberries, sugar and lemon juice into a preserving pan or similar.
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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.
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Bring the pan to a rolling boil and time for 7 minutes.
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Take pan off the heat and place a few drops of jam onto a chilled saucer.
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Place saucer in fridge for about a minute.
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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.
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If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
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Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 4 jars (1800 mls in total).
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Store in a cool dark place and refrigerate once opened.
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