We have an abundance of raspberries growing out the back garden this year, and one of the best ways to preserve them was to make a jam. I’m very pleased with how this turned out however I would recommend that you push half of the raspberries through a sieve to remove some of the seeds as I felt they ruined the texture a little bit.
This should make about two jars of jam. There will be approximately 8g of carbohydrates per 15g serving.
You will need:
450g granulated sugar
Juice of half a lemon
First of all, use a potato masher to mash the raspberries and then push half of the mashed raspberries through a sieve with the back of a spoon to remove the seeds.
Put all of the raspberries into a large saucepan and add the lemon juice, and heat gently for 3-4 minutes until the juices start to run.
At this stage add the sugar and bring to a rolling boil and boil for about ten minutes until it reaches 105°C on a thermometer. If you do not have a thermometer, place a little bit of the hot jam on a cold plate and leave for a minute to cool down. If it wrinkles when you push your finger through it – it’s ready, if not? Boil for another two minutes and try again.
Take the saucepan off the stove and leave to cool for five minute, then spoon the jam (this is a lot easer with a funnel) into sterilised jars.