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    Raspberry Conserve

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    Raspberry Conserve

    Cooking up a batch of beautiful, scarlet raspberry jam is one of the best ways to preserve the taste of summer. If you have a glut of raspberries this year, have a go at this simple recipe from Edinburgh cook and veteran jam-maker Nancy McRitchie.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes, plus cooling 30 minutes

    Makes: 4 x 450g pots


    • 1kg ripe raspberries
    • 1kg granulated sugar


    1. Put the raspberries in a wide saucepan or preserving pan and cook gently for 3-4 minutes until the juices begin to run. Add the sugar and stir over a gentle heat until completely dissolved. Increase the heat and bring the mixture to the boil. Boil for 5 minutes, stirring frequently, then take the pan of jam of the heat and test for setting point. To do this, place 1 tsp jam on a cold plate and leave for a few minutes. Then push it with your finger. If a skin has formed, and it wrinkles, the jam is ready. If not, cook for 5 minutes more, then repeat. Remove the pan from the heat as soon as setting point is reached.
    2. Skim off any scum and pour the jam into warm, sterilised jars. Seal immediately with wax discs and cellophane covers. Store the jam for up to a year.

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    Try Wilkin & Sons' Sweet Tip Raspberry Conserve (£1.59/340g), made using only Scottish raspberries. Wilkin & Sons has been making conserves and jams since 1885, and you won't find a better spread for your toast or teacakes.


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