Cold Accompaniment Jam Preserve Preserves
- hulled but left whole
layers of the whole raspberries and sugar in a large bowl. Cover and leave for
2. Place in a large saucepan and bring to the boil, stirring, until the sugar
dissolves. Boil rapidly for 5 minutes.
3. Return the mixture to the bowl, cover and leave in a cool place for a further
Prepare the jars (see notes below).
Return the fruit mixture to a large saucepan again, bring to the boil stirring,
and boil rapidly for 10 minutes.
Remove from the heat and allow to cool for 15 minutes, then ladle into warm
jars, cover, seal and label (see notes below).
as jam or as fillings for summer tarts
Notes: see also General
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.
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
in a cool dark place.