Wednesday, December 15, 2010

Raspberry Jam time again

Yes I am picking all the berries. Raspberries, strawberries and blackcurrants have all been made into Jam this week. It is a form of procrastination as I am meant to be packing to go away on holiday.

(for this quantity) sterilise four jam jars.
Karen's Raspberry Jam recipe (minimum 800g raspberries)
Raspberries (weigh them)
same weight in sugar

Put Rasp and sugar in pan with juice from one lemon. Have pan on very low until the sugar has dissolved. Then bring to the boil and let boil for 5 minutes. Add 1 Teaspoon citric acid and stir well. Boil for another 4 minutes. Take off the heat immediately and give a good stir to cool down. Leave 2 minutes and give a good stir. Leave two minutes and give a good stir (do this two or three more times). What that does is ensures that the raspberries stay well distributed in the jar when it sets. Rather than have the raspberries all rise to the top and have set liquid on the bottom.

do not add more lemon or citric acid until you have over 1.5kg of fruit. (add 1.5 lemons and 1.5tsp citric acid). for 2kg fruit do 2 lemons and 2 tsp citric acid.

After years of trying various recipes this is my own take on rasp jam. ENJOY.

1 comment:

  1. Hi there Susan,
    When I entered my email to confirm I wanted to follow you via email, its says your blog is the blog called Plot to Plate,
    Confused, maybe something is not set up right, or are you part of the Plot to Plate blog too?


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