This homemade jam is so easy to make, and tastes much better than any plain old supermarket bought one. It would also make the loveliest gift, I find it goes down particularly well with mums and grandparents! This recipe is the simplest, and doesn’t require any fancy ingredients or tools.
Ingredients:
1 kg whiteΒ sugar
1 kg raspberries
2 tsp vanilla essence
1 tbsp lemon juice
Method:
Put about 1/3 (doesn’t have to be precise) of your raspberries into a pan with the lemon juice, and heat over the stove. Mash them to a pulp whilst heating. Heat for about 4 -5 minutes.
Push the raspberry pulp through a sieve, to try and remove as many seeds as you can. Some may still get through, and that’s okay.
Once you’re happy with your de-seeding efforts, return to the pan with the remaining fruit, and stir in the sugar and vanilla essence.
Allow the mixture to boil rapidly for about 5 minutes. Once the jam is ready, it will begin to turn to a jelly consistency on a cool spoon.
Remove from the heat and pour into jars, allow to set in the fridge overnight.
I enjoy mine on some crusty bread smothered in mascarpone.
