I tried my hand at jam making for the first time this weekend and since it was a success I thought I’d share with the group. 🙂
1. 300g frozen raspberries
2. 1 lemon, juiced and halved
3. 1 cup granulated sugar
4. 1 frozen side plate or saucer
5. 1 jam jar and wax disc (sterilise the jam jar by putting it in the oven at 150C for the duration of your jam making or by putting it in the dishwasher if you’re lucky enough to have one!)
1. Put both the juice and skin of the lemon into a large saucepan with the raspberries, warm over a medium heat until the fruit is quite mushy, stirring regularly.
2. Add the cup of sugar and stir in thoroughly, turning the heat up high until the mixture reaches a rolling boil (should still be quite turbulent even while you stir it).
3. Once the boiling mixture has begun to thicken and bubble a bit less violently, start timing for 3 minutes.
4. Take saucer/side plate out of the freezer and once the timer signals the end of your boiling time take the saucepan off the heat. Put a little of the jam onto the saucer and allow it to cool for a few minutes.
5. Test the jam by pushing it with your finger and if it wrinkles it’s ready, if it doesn’t then put the saucepan back on the heat for another minute or two and the plate back into the freezer (some people advise different plates but I have a freezer full of food so not enough room for my crockery cupboard in there as well!). Take it back out and once again take the pan off the heat when you’re ready to test again. Repeat as necessary.
6. Once you get that delightful wrinkle get your (very hot!) jam jar and lid out of the oven. Remove the lemon rind from the jam and give it another stir for good measure before tipping it very carefully into your jar. You could use a sterile jam funnel but that would make life simple lol!
7. Pop the wax disc on top of the jar, pop the lid on and turn it upside down for a couple of minutes. I don’t know why, I just read somewhere that you should do it so I did (lemming).
That’s it until it cools. When I first finished I was paranoid it might be solid inside the jar and nearly opened it to check (didn’t want to do that as it was a gift for my mum). Thankfully a good single shake resulted in the jam shooting to the top of the jar and then oozing slowly back down to the bottom when I put it down. I tried a bit from the pan on some crusty bread and butter and was so pleased with it, and since giving it to my mum I have had rave reviews from family, as well as my mum asking if I would consider having a stand at their village summer fete selling cakes and preserves (Woah, only done one jar so far mum lol!).
Would love to know if anyone else has success with this or any other jam recipe.
(Recipe and method from a mish mash of ‘All Recipes’, ‘BBC Good Food’ and several different sites then adapted according to whatever looked right in the pan!)