Name: Quick raspberry jam
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 punnet of raspberries (about 250g); 3-4 Tbsp muscovado sugar; Juice of ½ lemon; ½ tsp vanilla paste (optional)

Quick raspberry jam

4 Jul 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

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, smoothies, or muffins, & pancakes if I have more time. This time I decided to make some quick raspberry jam. I kept it chilled in a sterilized jar, and it lasted 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 don’t 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 ½ lemon
½ 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 it’s 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 it’s 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.