Easy raspberry jam
Silvana Franco shows you how quick and easy it can be to make your own conserve.
Recipe - Makes: 800g
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.
Typical values per serving:
0.2g fibre 0.1g protein