Raspberry jam is one of the most delicious.
Turning raspberries into jam intensifies their flavour and, as they have a whiff of the flower, violet is a perfect addition. I don’t like it too sweet so I don’t add the traditional quantity of sugar (I also use sugar with added pectin; raspberries are low in pectin so it isn’t easy to get a set). I try to catch it at the optimum point, I love a soft set but don’t want a coulis. With practice you get to judge when the jam is ready.
Once opened, keep this in the refrigerator. For an easier life, use equal quantities of sugar
and fruit, but I think this gives a 'boiled sweet' flavour. You can add more violet syrup or liqueur, but remember you don’t want the jam to be too runny.
Fills 10 x 225g (8oz) jars
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Put the raspberries into a preserving pan with the sugar and lemon juice. Gently heat, stirring to
help the sugar dissolve. Once it has dissolved, whack the heat up and bring to a boil. Boil steadily
until the setting point is reached, skimming off any scum.
Stir in the violet syrup. Cool for 12 minutes so the seeds distribute evenly. Pot in warm, dry sterilized jars, cover with waxed paper discs and seal. This keeps for a year; refrigerate once opened.