Mrs Redboots (Annabel) (mrs_redboots) wrote in whatwecook,
Mrs Redboots (Annabel)

Raspberry jam

There seems something faintly odd about using frozen food to make an older form of preserved food, but jam is nicest when fresh. Very quick and easy. Makes about 3 1/2 lbs.

400 gramme pack frozen raspberries (c 1lb)
400 grammes preserving sugar (c 1lb)

Thaw raspberries and cook until juices begin to run. Add sugar, and continue to heat gently while the sugar dissolves. Bring to the boil, stirring frequently, and cook for 5 minutes. Test whether set on a cold plate (I found it took more nearly 7 minutes). Pour into sterilised jars, cover, and allow to cool.
Tags: breakfast, have-made, quick-and-easy, tea party, vegetarian
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