Raspberry Jam
This raspberry jam recipe is beautiful as it is slightly tart, having only half the sugar of other recipes. It sets well too.
500gms raspberries (fresh or frozen)
250gms sugar
Juice of 1 lemon
Put the raspberries into a china or plastic basin (not metal).
Cover with the sugar and leave for several hours or overnight.
Add lemon juice and gently stir the mixture to make sure all the sugar is dissolved.
Transfer to a large saucepan and boil briskly, testing for setting point regularly. When setting point* is reached – about 15 minutes, remove pan from the stove. Ladle carefully into sterilised jars and leave to cool.
Note: use a wooden spoon and do not stir vigorously so that the berries are kept mostly intact.
*Testing for setting point
While the jam is cooking, place a small saucer in the freezer to thoroughly chill (about 5 minutes). When you think the jam may have reached setting point, remove the saucer from the freezer, place a teaspoonful of jam on it, put back in the freezer for 3 or 4 minutes. If the jam has a jelly-like consistency or a crinkly skin has formed on the sample, the jam is ready.