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Raspberry Jam Recipe

This is an unboiled version, based on a recipe of Elizabeth David’s, and quite the most delicious we’ve ever tried. It’s quite important to cover the finished jam with ‘jam waxed discs’ to stop it developing a little mould on the top.
But if it does, it can simply be removed, and the jam underneath will be fine. Screw-top honey jars are probably the best to use.
It will keep for a year in a dark, cool place.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans

Ingredients

Weigh the raspberries (1 lb/ 450gr is the minimum quantity worth considering)

Weigh half this weigh of Caster Sugar - so 8oz/ 225gr for each 1lb/ 450gr of fruit. This will produce adelicious, but rather thin jam. For a thicker, but sweeter version, use equal qualities of fruit and sugar.

1 very small glass of Brandy

Method

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Mix the raspberries and sugar together, then spread them out on a roasting tray - or similar ovenproof container.
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Heat the oven to 200C/ 400F.
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Put the raspberry mixture in the oven for 20-30 minutes, (or until the sugar has melted) then remove them.
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Mix the raspberries again and transfer them to sterilised jam jars.
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Dip your wax paper tops in the brandy and place one on the top of each jar and seal the jars when the jam is completely cold.

Keep in a cool, dark place.

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