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    Raspberry jam

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    Raspberry jam

    Making a few small jars of jam doesn't have to take all day or use special equipment. This recipe can be prepared in the time the scones are cooking.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 3 x 200ml jars


    450g raspberries
    450g granulated sugar


    1. Preheat the oven to 170°C, gas mark 3. To sterilise the jars, place 3 thoroughly clean 200ml jars on their sides in the oven for 10 minutes. Then turn off the oven, leaving the jars inside until the jam is ready to pot. Place 2-3 saucers in the freezer to chill.
    2. Rinse the raspberries. Place in a pan and cook over a gentle heat for 2-3 minutes until the juices are just beginning to run.
    3. Add the sugar and stir over a gentle heat for 1-2 minutes until the sugar has dissolved. Then increase the heat and bring to a vigorous boil for 5-10 minutes.
    4. Remove from the heat and test the jam by dabbing a little on one of the cold saucers. Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again. When the setting point is reached, spoon the jam into the jars. Cover the surface with a disc of waxed paper and seal with a lid. Label and store in a cool dark place for up to 3 weeks.

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