The summer berry harvest in my garden is late this year, compared to last, which has meant that we’ve had to visit the local pick-your-own farm to stock up on raspberries and the like. Late July in our household always means berry picking and jam making. Dissappointingly, our strawberries have not thrived at all this year, which has been a bit of a shame as the kids love seeing them grow. Our favourite is indisputably raspberry jam, and this year, after a particularly successful raspberry picking exercise where we picked upwards of 4kg of berries and saw cherries growing for the first time, we set to work immediately on our return.
Sterilising Jam Jars
1. Wash jams jars and lids in warm soapy water and rinse thoroughly
2. Boil, under a rolling boil, for 10 minutes.
3. Dry for 1hr in a warm oven (120C).
For Raspberry Jam
2kg preserving sugar
juice of two lemons
water to cover
1. Add sugar, berries and lemon juice to pan and bring to boil for 20-25min or until setting point (105C) is reached.
2. Remove from heat and pass through a sieve. Discard 1/2 of the seeds.
3. Return jam and 1/2 of seeds to pan and boil rapidly for 5 minutes to thicken slightly.
4. Transfer to sterilised jam jars and seal.
5. Should keep for 1 year.