This is the recipe I use to take the mystery out of jam-making at my cookery school. Students are astonished and delighted to discover that they can make yummy jam in just a few minutes. It's also worth noting that you can make as much or as little jam as you wish - if you have just a punnet of fruit, weigh it, then simply add the same amount of sugar as fruit. To really dazzle friends, pop a few scones in the oven before you start - the jam will be cooked by the time the scones are cool enough to eat.
Ballymaloe Raspberry Jam
- 900g white granulated sugar
- 900g fresh raspberries
- 4tbsp cassis (optional)
- Wash and dry the jars, then sterilise. Heat the sugar in the oven along with the jars for 5-10 minutes.
- Put the raspberries into a wide stainless-steel pan and cook for 3-4 minutes until the juices begin to run, then add the hot sugar and stir over a gentle heat until dissolved.
- Increase the heat and boil for 5 minutes, stirring frequently until at setting point. To test, place 1 teaspoon jam on a cold plate and leave for a few minutes in a cool place; it should wrinkle when pressed with a finger. If not, cook for a little longer until it reaches setting point.
- Remove the pan from the heat immediately and add the cassis, if using. Skim off any froth and carefully pour the jam into the sterilised jars. Cover immediately.
- Store the jam in a cool, dry cupboard or larder away from direct light, and then feel great every time you look at it.
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This recipe was first published in Wed Sep 01 01:00:00 BST 1999.