Tuesday, 29 July 2008

Seedless Raspberry Jam

We went fruit picking at the weekend. Made another batch of this Strawberry Jam but also picked some Raspberries so i could have a crack at something different. Very pleased with the results and will be making another batch soon! Raspberries contain a reasonable amount of Pectin, and so the jam should set quite nicely for you.

You need:

450g Raspberries
450g Sugar - I used Jam making sugar with added pectin, but you don't have to.

Put the Raspberries into a large preserving pan or large saucepan and mash gently with a wooden spoon, while heating gently to boiling point. This will allow the fruit to break down and release all the juice. Now transfer the fruit to a seive and using the back of a ladle or spoon, push the pulp through the sieve. This allows you to capture the "jam" but leave behind the pips.

Now measure the resulting puree and add 450g of Sugar for every 600ml (1 pint) of puree. Return to the pan and heat gently until the sugar has dissolved. Then turn the heat up and boil rapidly until setting point is reached (see Strawberry Jam recipe above). Spoon into sterilised Jars and seal

Makes approx 1.5 lbs Jam


Patricia said...

Many thanks for this recipe, it was the only one I found that gave an amount of sugar related to the amount of juice rather than the weight of the raspberries. I've just made a batch and am looking forward to trying it tomorrow for breakfast.

Martin said...

Hope you like it! :-)

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