Jam is a great way to preserve the delicious fruits of summer. Its been several years since I made any, but this year, I promised myself that I would make the effort to make enough to fill a shelf in the pantry and have a few left over for gifts. On a cold dreary winter morning, there's something so comforting about opening up a fresh jar of fruit preserves. Just one sniff, and a little bit of summer returns.
Here's my recipe:
4 pints of raspberries
juice of 1 medium lemon
3 cups of sugar
Step 1. Put the raspberries and lemon juice in a non-reactive pan ( I use my LeCreuset Pan)
Heat gently at first, this allows the fruit to release its juice. During this time, mash the berries, till the fruit is soft and the pan is filled with juice.
Step 2. Add the sugar and stir over a medium heat till the sugar is completely dissolved. Turn up the heat and bring the jam to a rolling boil, removing any scum that floats to the surface. Continue to boil the jam for several minutes..., test the jam for setting point after 5 minutes by taking a chilled plate from the freezer and dropping a spoonful on the plate, allow to cool for a few seconds then push your finger through the jam, if it wrinkles and sticks, its ready. You can also use a candy thermometer, and test the jam when it reaches 220 degrees.
Step 3. Pour the jam into hot, sterilized jars, put the lids on and seal. When the jars are cool, wipe down with a damp cloth to remove any excess sticky stuff.