|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Raspberry
Jam
Veg
CD ACC Vegetarian Fruit Cold Accompaniment Conserve Preserve Preserves Preserving
Ingredients 1.8kg/4lb Sugar A knob of Butter
Instructions
1. Prepare the jars (see notes below). 2. Place the raspberries in a large saucepan and heat gently, allowing the fruit to cook in its own juices until very soft, about 20 minutes, stirring from time to time. 3. Stir in the sugar and continue to stir until it has dissolved then add the butter. Raise the heat and bring to the boil then continue to boil for about 20 minutes. 4. Remove the pan from the heat and test for a set (see notes below).
5.
Cool
for about 5 minutes, skimming off any scum with a metal spoon. 6. Ladle into the prepared jars, cover, seal and label (see notes below).
Notes:
see also General
preparations Jars
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added. Testing
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
Filling
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid. Storage
– Store
in a cool dark place.
|
