2nd Aug 2012
Homemade Raspberry Jam - Yum!
Jam fans will LOVE our new Kilner Jam Making Collection! All this talk of delicious homemade jam – spread thickly on warm toast or used as a filling for a scrumptious Victoria sponge – has got us itching to have a go at creating our own batch of fresh fruity jam.
And have a go we did. We made 6 jars of the best raspberry jam we’ve ever tasted and we’ve all been scoffing scones and raspberry jam ever since. We’re so pleased with ourselves that we wanted to share our recipe with all our customers so we can all bask in our jammy glory together! So here it is – enjoy!
• 500g freshly picked raspberries
• 500g granulated sugar
• Maslin pan
• Sterilized jam jars
• Jam jar covers
Place raspberries in a preserving pan with the sugar.
Heat slowly to warm through, stirring occasionally, until the sugar has dissolved.
Bring to the boil and boil rapidly for exactly 4 ½ minutes.
Quickly pour into sterilized jam jars.
Seal according to instructions on the packet of jam pot covers.
Label and store in a cool place for up to 9 months.
Note: Raspberries contain a lot of pectin which ensures the jam will set.comments powered by Disqus