I’ve always been a little weary of making jam, I have these memories of my mother crouched over a pot of boiling fruit and sugar for the most part of the day. When it was jam making day, we knew to stay out of the kitchen, my mom made blueberry, strawberry, cherry and raspberry, and sometimes marmalade, so she needed all the counter space.
Due to the fact that I’m only making one type of jam, it only took me about an hour, and that hardest part was straining the raspberry puree. I didn’t jar it, but if you want to I found a really good tutorial, which you can find after the recipe. [Tip for jarring: if you’re jarring your jam, sterilize your jam jars before you start, it will keep you organized].
I am participating KitchenAid’s Cook for the Cure fundraiser this year, for more information about the cause and how to donate click here.
1 kg fresh raspberries
1 kg caster sugar
2 tbsp lemon juice
- Divide the raspberries in half, and over medium heat in a large pot, mash ½ of the raspberries.
- Stir in the lemon juice and leave to cook for 5 minutes.
- Over a bowl, strain the raspberries. Once the juice is out, firmly press the sieve so the pulp comes through, and all you’re left with are the seeds. You may have to do this in batches, depending on the size of sieve.
- Add the juice and pulp back to the pot and over medium heat stir in the sugar. Add the remaining whole raspberries and bring to a boil. Boil rapidly for about 5 minutes, and then remove from the heat.
- To see if the jam is ready, put a drop on a plate and push it with your finger. If it has the consistency jam it’s ready, if not boil for about 2 more minutes.
- If you’re not jarring it, keep refrigerated. If you are, check out the tutorial I found below courtesy of “The Pioneer Woman Cooks”