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Quick raspberry jam

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 asterilized jar, and it lasted  for weeks! I used it in my morning yoghurt, over pancakes & porridge, in cakes and madepuff tartletswith 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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 punnet of raspberries about 250g
  • 3-4 Tbsp muscovado sugar
  • Juice of ½ lemon
  • ½ tsp vanilla paste optional

Method
 

  1. Wash and drain the raspberries. Put them in saucepan, you can crush them slightly with a potato masher, if you like.
  2. Add the sugar and lemon juice. Bring to the boil gently, stirring with a wooden spoon until the sugar has dissolved.
  3. 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.)
  4. Mix in the vanilla and let it cool.
  5. Transfer the jam into a sterilised jar and seal with the lid. Chill until needed.