Last weekend was a bit of a baking mental spree for me, with some things coming out nice and others not so much (I hate you strawberry jam for not setting :( ).
Thankfully this raspberry jam I made came out wonderfully, my mum and I thought it was so nice we ate half the jar with a spoon... I know I have a problem, please don't judge me!
The recipe was adapted from this recipe by Food in Jars, which is my general go to blog for all things jammy and canny, you should check it out.
Raspberry Jam
(adapted from Food in Jars raspberry jam)
Ingredients
400g fresh raspberry's
200g jam sugar (approx half the amount of sugar to fruit)
Method
1. Put the raspberry's and sugar in a pan together and let the sugar dissolve over a medium heat.
2. Once the sugar has dissolved let the fruit and sugar mixture boil for about 10 minutes until all the fruit has broken down. If any foam shows skim it off.
3. Whilst the jam is boiling sterilise your jars either in the oven or the hot water method (you can see how I do it here)
4. Fill the sterilised jars with the jam and let cool.
Makes approx 1 big jar or 3 small jars. They should keep for a good couple of months.
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