Seedless Raspberry Jam

Seedless Raspberry Jam

Prep Time 5 minutes 
Cook Time 10 minutes 

Total Time 15-20 minutes 

Servings 330g (Just under 3 small jars)

Ingredients

  • 415g Frozen raspberries (Allotment grown 2019)
  • 215g sugar
  • 2 tsp lemon juice

 

Instructions

  1. Add raspberries to a preserving pan (large pan), Use a wooden spoon to mash up the fruit.
  2. Place the pan on the hob over a very low heat (do not simmer), stirring occasionally for about 5 mins.
  3. Take a glass bowl and place a metal sieve over it and pour into the sieve (Then clean out the pan of any seeds).
  4. Use a large spoon to push the pulp through the sieve.
  5. Once all the pulp is sieved return to the pan (215g of Juice) , stir in the same weight in sugar with a wooden spoon.
  6. Bring the pan to a rolling boil and time for 5 minutes.
  7. Take the pan off the heat and drizzle a little jam onto a saucer and place in the fridge for a minute.
  8. Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready.
  9. Pot into hot jars and seal with lids immediately.
  10. Store in a cool dark place and refrigerate once opened.

Recipe Notes

Put a small plate in the freezer before you start.
Sterilise 4 x 100 ml jars and lids by boiling in a another large pan.

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