RASPBERRY JAM

Makes about 6 jars

This is one of the easiest types of jam to make – a good place to start for beginners and works just as well with the delicious deep flavour of a tayberry too. My recipe uses less sugar than conventional jam so it is healthier, zingier but must be stored in the fridge once opened. See below for my video on jam with The Batch Lady.

Before you get started, here’s a few handy tips on making the best jam.  
Over ripe fruit takes longer to thicken and set so try and use freshly ripened berries for best results.
To preserve jam, it’s important to warm your clean jars putting the jars and lids (metal ones only) in an oven at 70 C for at least 10mins, removing them just before you pour in the jam.
If either the jam or jars are not hot. If this does happen,  just remove the mould and keep your jam in the fridge.
Use glass jars with metal lids. Recycled is great, just make sure the lid is in good condition (no rust or dents). They should have a plastic coating on the underside that ensures a sterile seal, avoiding the need for wax discs and cellophane lids. They are totally heatproof.

Now for the jam you need:

2kg raspberries or tayberries, or a mix

1.4kg jam sugar
(or 1.4kg granulated sugar, 12g powdered pectin, 7g citric acid)

  1. Put your raspberries into a large pan with plenty of space for the jam to bubble up – no more than 2/3 full, add the rest of the ingredients, stir and leave for an hour (or overnight) to extract some of the juices and start dissolving the sugar. This reduces the cooking time so flavour and colour are even better.

  2. Put on a medium heat and stir constantly for 10 mins or so until the sugar is fully dissolved.

  3. Increase the heat to a steady boil for about 15 minutes, watching and stirring all the time. You don’t want it to burn on the bottom of your pan. It very quickly boils over if left alone.

  4. Remove pan from heat and test setting by putting a spoonful on a saucer in the fridge. After 5 minutes, run your finger through to see if it’s thick or still runny when you tilt the plate. If it is not yet ready, return to heat and boil for another 10 minutes.

  5. When ready, pour into your sterilized jars, wipe drips with a totally clean cloth and put the lids on right away.

  6. Turn upside down for a minute to sterilize the lids too.

  7. Store in a cool dark place for up to a year.

  8. Keep in the fridge once open and eat within 4 weeks.