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45 mins

Frozen raspberries can be used, but the cooking time should be increased by a few minutes.

Jams and Preserves by Anneka Manning. Published by Thunder Bay Press.

Posted by Thunder Bay Press Published See Thunder Bay Press's 8 projects » © 2021 Anneka Manning / Thunder Bay Press · Reproduced with permission.
  • Step 1

    Put two small plates in the freezer for testing purposes (you may not need the second plate). Place the berries and lemon juice in a large pan. Stir over low heat for 10 minutes, or until the berries are soft.

  • Step 2

    Add the sugar and stir, without boiling, for 5 minutes, or until all the sugar has dissolved.

  • Step 3

    Bring the mixture to a boil and boil for 20 minutes. Stir often and make sure the jam doesn’t stick or burn on the base of the pan. Remove any scum during cooking with a skimmer or slotted spoon. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

  • Step 4

    Remove from the heat, place a little jam on one of the cold plates, then place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the jam will wrinkle when pushed with your finger. Remove any scum.

  • Step 5

    Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and let cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for up to 6 weeks.

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