Making Jam - The Easy Way!

So, I decided that jam was the way to go with the first kilo of raspberries (they have already given me nearly another kilo since I made this lot of jam!)  As I haven't done a how to in a long while I thought that I might do one with this, and hopefully show those who don't already know exactly how easy jam is to make!  I'll have people jamming everything!

Ingredients.
For this jam I used
1.1 kg of raspberries (as this is what I had)
1.1kg of sugar
juice of half a lemon

The basic ruling is equal quantity of sugar to fruit.  Use around half a lemon for each kilo of fruit you use.

Step one



Heat the fruit in a large pan.  The bigger the better, even if you are thinking that it looks daft, trust me jam is a messy business.
Heat until the juices start flowing from the fruit.  This takes around 5 minutes for raspberries.
You don't want the mixture to boil so keep the heat medium.


Step Two


Remove from the heat and stir in the lemon juice.

Step Three

Stir in the sugar and place the pot back onto the heat.  Make sure it is low.  Stir the mixture gently but continuously until the sugar has completely dissolved.








Step Four

Turn up the heat and bring the mixture to the boil.  Cook at boiling for 4 minutes.  If foam appears either add a knob of butter to disperse it or scoop it out - I am a scooper!

After the four minutes check for setting.  If you have a jam thermometre this makes life easier if you don't then follow my guide below for the saucer test.

Step Five

Using sterilized bottles or jars fill to the top and put the lid on while the jam is still hot.  Allow to cool.

Label your jam.  This jam should keep for around 9 months if unopened.

Enjoy your jam!

*The saucer test: place a saucer into the freezer for about 5 minutes. When ready for the test, remove from the freezer. Drop a spoonful of the jam onto the saucer. Leave for about 5 minutes. Run your finger through the mixture, if it wrinkles then the jam is ready.