Even the best shop-bought or cottage industry jam can't compete with a good homemade batch. There are just three keys to making it well at home:
- use good quality fruit (and don't bother to wash it)
- don't try to make too much at once (less is more)
- if you're not sure whether your jam has set yet, then it hasn't.
Ingredients
(makes two small jars)
- 650g raspberries
- Juice of 1/2 lemon
- 150ml water
- 500g granulated sugar
- Put a clean saucer in the freezer for the wrinkle test.
- Put the fruit, lemon juice and water in a large saucepan, and simmer gently for a few minutes, then add the sugar, and simmer until dissolved.
- Bring the jam to a rolling boil, and boil for about 10 minutes, until you think it has reached setting point. (105oC, if using a thermometer; by eye/ear, when the bubbles on the jam become large and start to plop).
- Remove from the heat and test for a set by placing a blob of jam on your cold saucer, leaving it to cool in the fridge, then push the blob with your finger. If the surface wrinkles and your finger leaves a trace, the jam has set. If the jam hasn't set, bring it back to the boil and cook for another minute or so before testing.
- Transfer the hot jam into sterilized jars, seal with sterilized lids and allow to cool.
