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    Easy raspberry jam

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    Easy raspberry jam

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 800g


    500g raspberries
    400g jam sugar
    Finely grated zest and juice 1 lemon


    1. Put the raspberries in a large saucepan and heat gently until they soften and the juices start to run. Press the raspberries with the edge of a wooden spoon to break them up, then stir in the sugar and lemon zest and juice. Heat gently until the sugar dissolves, stirring frequently.

    2 Bring the mixture to the boil and boil for about 5-6 minutes until setting point is reached. To test, place a teaspoon of the jam on a small plate and chill for 2 minutes. The surface should wrinkle when pushed with a finger. If necessary, boil the jam a little longer. If the surface of the jam becomes foamy, skim it off with a slotted spoon.

    3. Ladle the jam into steralised jars (see Cook's tip, below), cover with waxed discs and lids. Label and store for up to 12 months.

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    Cook's tips

    Prepare jam jars before you start making the jam. Soak off old labels and wash thoroughly. Sterilise by placing the clean jars in the oven at 150°C, gas mark 2, for 20 minutes.


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