There is nothing more delightful than starting your day with a spread of raspberry jam on toast.
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If a bit more decadence is more your style, raspberry jam can be spread between pancakes or swirled into raspberry and white chocolate muffins.
A couple of heated spoonfuls can be poured over a chocolate raspberry cake to finish it off, adding a slight fruity sweetness to the chocolate’s bitterness.
With so many uses, raspberry jam is always found in my pantry.
At my place, raspberries are fresh for about three weeks of the year, from mid-November to the first week of December.
Most of the raspberries harvested from my patch end up in the freezer, to be used throughout the year in cakes and desserts or turned into jam during a a cooking class.
This means we can make raspberry jam all through the year using either fresh or frozen berries.
When you start on your jam-making journey, raspberry jam is a good preserve to start with and can be easily modified to the quantity of berries you have.
This raspberry jam recipe can be adapted to other berries, blackberries and boysenberries.
It would be a different recipe to make strawberry or blueberry jam, as the fruit has a different structure and it would be cooked slightly differently.
Photo by
Jaci Hicken
Raspberry jam recipe
Ingredients
1 kg berries
1 kg sugar
Rind and juice of 2 lemons
Method
Place berries in a pan. Grate the lemon rind over the raspberries. Add the lemon juice. Over medium heat, mash with a wooden spoon, stirring until the pulp starts to boil. Boil for 5 minutes.
Add sugar and stir to dissolve. Return the jam to a boil quickly and cook rapidly for 5 minutes.
Test the setting point. If not set, return to a quick boil for 2 minutes. You can over-boil the jam to a point where it may not set.
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