Raspberry Jam
This summer Raspberry jam is the perfect start to a summer's day, having breakfast outside with some freshly baked homemade bread! This recipe can be used for raspberries or loganberries.
Ingredients
For the Jam
| 800g | Raspberries |
| 1 | Pectin Sachet |
| 1kg | Granulated Sugar |
| 1 | Knob of Butter |
Method
- Heat the raspberries until the juices begin to run and the fruit softens.
- Add the sugar and pectin and heat gently. Stir continuously until the sugar dissolves but do not allow to boil.
- Add the butter and keep stirring, increasing the heat and bringing it to a rolling boil, so that it bubbles vigorously, rises in the pan and cannot be stirred down.
- Boil for 5 minutes only then remove from the heat and ladel into warm, clean jars and cover.
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