Is there anything more wonderful than a jar of fresh homemade Raspberry Jam?
Sandwiched between the layers of a Victoria Sponge, paired with clotted cream in a freshly baked scone or simply spread on a slice of crisp toast for breakfast, the possibilities are endless. What's more, you can make batches and share it with friends and family as delightful homemade gifts.
Put the sugar into an oven proof dish and place in the oven at the lowest setting for about 15 minutes until warm, but do not allow to become hot.
Ingredients for this step
1kgSilver Spoon Jam Sugar
Step 3
Place the raspberries in a non-metallic bowl and crush with a potato masher. Add the jam sugar and stir until the sugar dissolves.
Ingredients for this step
800gRaspberries
Step 4
Put the mixture into a saucepan and place on a high heat, bringing the mixture to a full rolling boil, that bubbles vigorously, rises in the pan and cannot be stirred down. Once it gets to this point, start timing and boil for 4 minutes only.
Step 5
Remove from the heat, working quickly and pot into warm jam jars and cover.
Ingredients
MetricImperial
For The Jam
1kgSilver Spoon Jam Sugar
800gRaspberries
Utensils
Potato masher
Large heavy based pan
Sterilised jars and lids
Nutritional information per 20g serving
Energy 68cal
Fat 0g
of which Saturates 0g
Carbohydrates 16g
of which Sugars 16g
Protein 0g
Salt 0g
2 Baker Ratings
Very easy recipe. Will most certainly be using again.
Love this?
1 baker loved this!
When I read this recipe I thought it was too easy to work
Baking Mad
wrong!!!! It's a great recipe and works every time. So easy even my husband now makes the jam.
Because it is boiled for such a short time it retains a wonderfully fresh flavor.
