Raspberry Jam
Author: zRBdudOD7N8
Raspberry jam is extremely easy to make and is my absolute favourite jam.
  • 500 g (1 lb) raspberries
  • 350 g (10 oz) sugar
  1. Put the raspberries in a pan and heat gently. Once the fruit begins to give up its liquid simmer for 2-3 minutes.
  2. Add in the sugar, stir to dissolve and bring back to the boil with stirring. Boil vigorously for 10 minutes.
  3. Check if the jam will set by putting a teaspoon of the jam on a very cold plate (preferably from the freezer) and leaving for 1 minute. If the jam hasn’t set, boil for another 5 minutes. This is usually enough!
  4. Allow to cool for about 15 minutes before putting into clean, sterile jars.
Calories: 30 Fat: 0.1 Sugar: 7.0 Fiber: 0.6 Protein: 0.1 Cholesterol: 0.0
Titli's Tips
The quantities given make about 800g (1½ lb) of jam.

By allowing the jam to cool slightly before putting in the jars you reduce the chances of any the fruit settling to the bottom of the jar.

Many recipes use a 1:1 ratio of fruit to sugar but I find this too sweet for my tastes. I prefer a ratio of 3 fruit to 2 sugar.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/raspberry-jam