We have received numerous requests for our Homemade Raspberry Jam recipe which we use to serve with our delicious homemade scones and at breakfast. We follow a very simple and easy recipe, ideal for making at home.
Hope that you enjoy it as much as we do!
Recipe
1kg Raspberries (use frozen)
Juice from one lemon
1.25kg sugar
Method
Mash 500g raspberries in a large saucepan over a low heat together with the juice of 1 lemon. Leave on the heat for 5 minutes.
Take off heat and work the raspberries through a metal sieve into a bowl to separate the raspberry seeds/ pips.
Pour the raspberry mixture back into the saucepan, stirring in the sugar over a gentle heat. Gradually add the remaining 500g raspberries.
Bring to the boil, cook for 5 minutes whilst keeping the mixture boiling.
Check the mixture has cooked enough by placing a small drop on to a cold plate. Using a teaspoon, drag the jam to ensure it has thickened sufficiently. Continue to boil for a few minutes if it needs to thicken a little more.
Take off heat and pour into a suitable heat proof container to cool off, store in fridge when completely cold.
Your raspberry jam is now ready to eat!
