John Myers
Raspberry Jam
The perfect raspberry jam recipe with a picture and simple step-by-step instructions.
- 1 Kg Raspberries
- 1 Lemon
- 250 Size Preserving sugar 3: 1
- First, boil the jars that I need for the jam in hot water and let them dry on a kitchen towel.
- Wash and sort the raspberries. Put in a bowl and puree finely. Then pass the raspberry mixture through a hair sieve so that there are no seeds in the jam.
- Mix the raspberry purée with the jelly sugar and let stand for two hours. Then add the juice of one lemon and bring to the boil. Let simmer for three minutes while stirring, remove any foam that may have formed. Make a gelling test and pour into the clean glasses.
- Close the jars immediately and turn them upside down, turn them over again after approx. 10 minutes and let them cool down completely.
- This amount gave me three glasses of 200 ml each and a smaller remainder, which I put in a bowl.
- I process the seeds that are left over from the raspberries into syrup or vinegar. Recipes will follow.
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