Raspberry jam

Raspberry jam

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This reliable recipe works well for raspberries, which don’t contain much pectin per se.

Ingredients

Quantity Ingredient
1kg fresh raspberries
150ml water
500g caster sugar
1 1/2 tablespoons pectin
1 tablespoons citric acid
40g extra caster sugar

Method

  1. Simmer the raspberries with the water in a covered saucepan for 20 minutes or so. Gradually stir in the sugar and bring to a swift boil, just until the sugar dissolves.
  2. Meanwhile, combine the pectin, citric acid and the extra sugar in a tea cup. Sprinkle the mixture over the surface of the jam and stir continuously. Once you add the pectin, only simmer the jam for 5 minutes at the most. Pour the jam into hot sterilised jars, cover and seal. Store in a cool pantry or the fridge.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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