I recently started a new hobby of making jams, relishes and chutneys. There’s nothing better than tasting your first batch of homemade jam or relish. It’s a flavor that you just can’t get from store bought products. Once you’ve got all of the equipment it’s quite a fun and rewarding process. One of the first jams I made was a simple raspberry jam, so I thought I’d share the recipe and the process of making it.
Equipment: extra large pot (to sterilize the jars in), another large pot to make the jam, preserving jars and lids and other preserving tools (see photo below for the tools I use).
Ingredients: 4 cups of raspberries, 4 cups of sugar
First place the jars in the extra large pot and cover with water. Place on the stove and once they come to the boil continue boiling it for 10 minutes. Scald the lids and keep in the very hot — not boiling — water.
I bought frozen raspberries as they were on sale at the supermarket. You can use either fresh or frozen.
Add the 4 cups of raspberries to the pot. Turn on the heat. Once they reach a rolling boil, continue boiling for 2 minutes.
Raspberries are one of the only fruits that contain natural pectin (a thickening agent), so you don’t have to add pectin when making raspberry jam. Add the 4 cups of sugar and stir continuously until it reaches the boil, then continue boiling for an additional 2 minutes. You can see how the consistency and colour of the jam has changed in the photo below.
Carefully remove the jars from the boiling water and use a funnel to fill the jars – avoiding getting any jam on the outside of rims as this will affect the preserving process. Put the lids on and place back into the boiling water for ten minutes.
Once out of the pot place the jars aside for 24 hours and allow to set.
Enjoy the next morning on an English muffin with your morning coffee.
I am thrilled with the consistency of this jam, it’s perfect for spreading and not too runny and most importantly it’s delicious!