Raspberry Jam

Currently at the allotment we seem to be forever picking raspberries. I am not complaining, we just cannot consume the volume ripening at this time. So turning your gluts of fruit into preserves, helps you enjoy them all year round. A raspberry jam packed full of flavour. The lemon juice and zest add a lovely zing to the tart berries. Enjoy with hot buttered toast, or layering in between cakes.   

Makes 4 Jars

 

Ingredients

 

1kg/2.2lbs Freshly Picked Raspberries

1.1kg/2.43lbs Sugar

Juice & Zest of 2 large Lemons

 

Equipment

 

Large Saucepan

Cooks Thermometer

Jam Jars with Lids 

 

Method

 

Hull the berries and remove any bad fruit. Place in a large saucepan along with the zest and juice of the lemons. Gently heat, stirring until you have reached boiling point. Add the sugar little by little, stirring until fully dissolved before adding the next batch.

 

Whilst the jam is boiling skim any froth off the top. Keep stirring and skimming until you reach jam setting point which is 105C/223F.

 

Pour into hot sterilized jars, seal then allow to cool completely.