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30 mins

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

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2023 Diana Henry / Octopus Books · Reproduced with permission.
  • Step 1

    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.

  • Step 2

    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.

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