It has been a long time since I’ve shared a recipe – this is a very very simple recipe and perfect if you’ve grown Autumn raspberries like we have. It takes just about 1 hour, start to finish, and the result it so tasty, especially on toast or in a scone…!
Ingredients:
2lbs fresh or frozen raspberries
Juice of 1 lemon
2lbs of granulated sugar
Method:
○ Put a small plate in the fridge to chill and get your jam jars out and sterilized.
1) Put the raspberries in to a large pan along with the lemon juice and bring to the simmer for 10 minutes – Stirring regularly. If you use frozen raspberries it will take slightly longer for them to come to the simmer.
2) One they’ve simmered for 10 minutes remove from the heat and add the sugar. Stir the sugar in until it has fully dissolved.
3) Put the pan back on to the heat and bring to a rapid boil for 5 – 7 minutes – stir occasionally.
4) Take off the heat – spoon a small amount of the jam on to your chilled plate and place back in to the fridge for a few minutes. If the jam crinkles when you push it with your finger, it’s ready!
5) Pour the jam in to your sterilized jars (I use a funnel to help me pour). Put the lids on straight away. Tada!
With a Hint of Lemon 