JUMP TO RECIPE -
This is the easiest thing, really. I used to think that to make jam you need tonnes and tonnes of fruit and it takes hours and hours of boiling the stuff in huge pans, with lots of splattering and covering the kitchen with sticky gunk – NO. You need about 300g of raspberries to make a jam size jar, that (if you eat as much jam as we do, which is next to none, as we always are en régime) will last you through the winter. Or use it in gateau Breton or gateau Basque (recipe here). Or jammy dodgers.
You can use this recipe with any jamming fruit – perhaps fruit with higher water content (strawberries?) might need a bit longer to boil, but the proportions will work for them all. I’ve made bramble jam, plum jam, apricot jam, and it’s only a question of whether with some fruit you want to sieve it after they break up.
- 300g raspberries (DO NOT WASH THEM)
- 300g preserving sugar
- juice of half a lemon
Put the raspberries with the lemon juice into a non-stick pan, warm through over a medium heat until they start to break up. In the meantime put the sugar on a baking tray into the oven set to 200C/400F/gas mark 6, together with a clean jam jar with a screw-on lid, or any other preserving jar that size, to sterilize it. When the sugar warms up, pour it over the raspberries and cook over medium heat for 10-15 minutes, stirring occasionally with a wooden spoon.
The wooden spoon I think is really just for show, just to show that you’re a serious Preserve Making Specialist. I suspect a metal spoon would work as well but I never dare…
You can do the whole freeze a plate and drop a drop of the mix onto it palaver but frankly, it never worked for me and I swear after 10 minutes it will be good to go. Unless you want Really Thick Jam. Pour it into the jar (hot, hot, hot!) through a jam funnel which is damn handy, screw the top on and leave to cool.