I found a quick and easy recipe in a book by Annabel Langbein, one of my fave TV cooks. I have had mixed success with jams; one of my interesting attempts was to make jaboticaba and strawberry jam. Not realising how much pectin was in the dark skin of this Brazilian fruit, my jam became like toffee and needed a jackhammer to get it out of the jar. Sadly I had no jackhammer, so it eventually went the way of the dinosaur.
|you can just see my Polish kitchen angel on the shelf|
No problems with Annabel's jam though. It turned out wonderfully well if I do say so myself. Mr P. had a lick of the spoon and said it was the best raspberry jam he had ever eaten. High praise indeed.
500g. raspberries, fresh or frozen
500g. sugar - I used caster
1 tsp butter
Place the fruit and sugar into a wide, deep saucepan
Bring to the boil while stirring - this took 15 minutes, probably 'cos I used frozen fruit
Add the butter
Now boil fast and furiously for 8-10 minutes
Spoon into warm, sterilised jars - this made about 600mls of jam
Test the jam by placing a small amount on a cold saucer; if a skin forms, you know it is ready
Sterilise the jars by washing in hot, soapy water then rinsing and sticking in a low oven - about 130C for 20 minutes
Make sure the jars are still warm when you put the jam in; you don't want them to crack
|just 3 ingredients|
|stir till it boils|
|once boiled, throw in the knob of butter|
|boil madly for 8-10 minutes|
|testing on a cold plate to see if ready|
|ladle the jam into a Pyrex jug, then it's easy to pour into the jars|
|such pretty, glossy jam|
I can't wait to try it in my pudding! Which I will post next week, so hold onto your horses till then.
|my jammy foodle|