Caroline's raspberry jam
Photo: Quentin Jones
If you're a beginner, try making raspberry jam. This is a no-fail recipe. Raspberries have a natural high acid and pectin content which makes them set. You can always use frozen berries. They are available in bulk from markets. If you reduce quantities, the jam will reach its setting point quicker.
- 2 1/2 kg raspberries
- 2 1/2 tbsp lemon juice
- 2 1/2 kg sugar
Place raspberries and lemon juice in a large saucepan and bring to the boil.
Add sugar and stir well until sugar dissolves.
Bring to boil.
Boil until jam sets (about 20?30 minutes).
Pour into sterilised jars, wipe with vinegar and seal.
Makes about 15 x 250ml jars
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