Background
Every time I buy several punnets of raspberry at the market, at least one punnet of berries get crushed by the time I get home, so they have to be used up immediately. I either make quick raspberry lollies, Β smoothies, Β or muffins, & pancakes if I have more time. Β This time I decided to make some quick raspberry jam. I kept Β it chilled in a sterilized jar, and it lasted Β for weeks! I used it in my morning yoghurt, over pancakes & porridge, in cakes and made puff tartlets with them. Fantastic value I must say! I donβt like my jams too sweet, but if you do, double the amount of the sugar in the recipe. You can replace the sugar with alternative sweeteners too.
Ingredients
- 1 punnet of raspberries (about 250g)
- 3-4 Tbsp muscovado sugar
- Juice of Β½ lemon
- Β½ tsp vanilla paste (optional)
Instructions
- Wash and drain the raspberries. Put them in saucepan, you can crush them slightly with a potato masher, if you like.
- Add the sugar and lemon juice. Bring to the boil gently, stirring with a wooden spoon until the sugar has dissolved.
- Cook for about 10 minutes, until itβs thick and sticky. (You could test the jam, if you like, by putting a drop of jam on a chilled plate then placing it in the fridge for 30 seconds. Then run your finger through it - if tacky and wrinkled itβs good; if not, cook for another couple of minutes and retest.)
- Mix in the vanilla and let it cool.
- Transfer the jam into a sterilised jar and seal with the lid. Chill until needed.
Categories
- Meal Type: - Breakfast - Dessert - Everyday - Preserves - Quick & Easy - Seasonal - Snacks - Sweet Treats
- Cuisines: - British
- Occasions: - Afternoon Tea - Picnic
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - Nut Free - Vegan
- Skill Levels: - Easy
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