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Raspberry

Raspberry Jam               

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 stir in.

Rapid to Rolling Boil for 6-8 mins, stirring to prevent sticking to the base of pan

Dissipate the froth and/or remove with a metal spoon

Add sugar with Pectin In small quantity stages, stirring each time to ensure fully dissolved

As you add the sugar increase the heat slightly to compensate 

Rolling boil for 5-7mins stirring occasionally.  (There may some spitting out of the pan)

Carefully remove froth with a metal spoon

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        Aug 2017 amended Aug 2021

24cm solid base pan

Wooden spoon

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

 

1lb (450g) Rhubarb cut into 1/2in (12mm) lengths (lower stalk white 1/4in)

1lb (450g) Raspberries (fresh or frozen)

Lemon Juice 4 or 5 squirts

2lb (900g) sugar

1 sachet T&L Pectin powder

½ cup water

 

Gently stew Rhubarb and water until all is mushy.

Then add 1lb (450g) of the sugar in stages making sure all is dissolved.  

Allow to rest for 10 mins

Add the Raspberries and gently heat and stir until all incorporated. Add lemon juice.

Add the Pectin into the remaining 1lb of sugar and add in stages stirring in to ensure dissolved.

Bring to the boil with occasional stir to prevent sticking.  Rolling boil for about 8mins.

Remove froth. Check for set. Then Leave to stand and cool 5-10mins

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. 

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