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Portishead Allotments Assn

Raspberry

Raspberry Jam               JBS July 2016 amended slightly 2017

24cm solid base pan

Wooden spoon

4 or 5   1lb jam jars - clean and preheated in oven to 120C

 

2.5 lbs (1.2 Kg) clean, well ripened raspberries

950  gms granulated sugar (I go for minimum sugar content)

3 or 4 Tablespoons of water

3 squirts lemon juice

½ to 1 sachet of Tate and Lyle Pectin powder

 

Slowly bring fruit and water to the boil

Stirring gently, when mainly liquid add Lemon juice and Pectin and stir in.

Rapid to Rolling Boil for 8 mins, stirring to prevent sticking to the base of pan

Dissipate the froth and/or remove with a metal spoon

 

Add sugar in small quantity stages, stirring each time to ensure dissolving

As you add the sugar increase the heat slightly to compensate 

Rolling boil for 7mins.  There may some spitting out of the pan

Check for a set in the normal way (look for “blooming” at the edge of the pan)

NB   Over boiling can make the jam colour dark and seeds may show white

 

Fill your jars and seal in the normal way

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Raspberry and Rhubarb Jam       JBS Aug 2017

24cm solid base pan

Wooden spoon

4 or 5   1lb jam jars - clean and preheated in oven to 120C

 

2lb (900g) Rhubarb cut into 3/4in (18mm) lengths

250g Raspberries

Lemon Juice 3 or 4 squirts

800g sugar

1 sachet Pectin powder (needs a little more pectin next time)

 

Gently stew Rhubarb with 8oz (225g) of the sugar, and lemon juice for 20 mins

Allow to rest for 30 mins

Add the Raspberries and Pectin stirring in (to mix properly) whilst heating

Bring to the boil adding remaining sugar in stages stirring to dissolve. Rolling boil for 6-7mins.

Remove froth. Then Leave to stand and cool 10-15mins

Decant into hot jars and seal in the normal way

Milder raspberry flavour with a hint of rhubarb.  Not sweet or sharp. Colour medium red

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Raspberry & Apple Jam               JBS Aug 2019

24cm solid base pan

Small pan for peel

Wooden spoon

4-5   1lb jam jars - clean and preheated in oven to 120C

 

1lb 2oz (525 gms) clean, ripe Raspberries

2-3 (approx 1lb 8ozs) Cooking Apples weighing approx 525 gms after peeling and coring

1lb 10oz (750 gms) granulated/castor sugar (more if you are a sweet tooth)

3 or 4 Tablespoons of water

2 squirts lemon juice

½  sachet of Tate and Lyle Pectin powder

 

Peel and core Apples - weigh prepared apple - save peel

Cut peel up into small pieces add to a small pan with 4/5 Tablespoon of water

Bring to boil - boil gently for 6-8 mins to extract pectin - place pan to one side

Finely cut the apple and with minimal water, boil in large pan until fully softened (approx 5-10 mins)

(if necessary mash the pulp, if you do not want to see any apple pieces in your finished jam)

Add the Raspberries (and maybe a little water) - slowly bring fruit and water to the boil

Stirring gently, when mainly a thick liquid add Lemon juice and sieved Pectin juice from the peel.

Bring to a Rolling Boil for 8 mins, stirring to prevent sticking to the base of the pan

Dissipate the froth and/or remove with a metal spoon

Add sugar, with powdered Pectin, in small quantity stages, stirring each to ensure dissolving

As you add the sugar increase the heat slightly to compensate 

Rolling boil for 8 mins.  (there may some spitting out of the pan)

Add a knob of unsalted butter to help dissipate any froth.

Check for a set in the normal way (look for “blooming” at the edge of the pan)

NB   Over boiling can make the jam colour dark and seeds may show white

Fill your jars and seal in the normal way

Good raspberry flavour.  Not sweet or sharp. Colour medium red.