Save to your scrapbook
Ballymaloe Raspberry Jam
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe was first published in September 1999.