Raspberry Jam
By Chelsea SugarPage views: 51287
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4 reviews
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Difficulty Easy
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Prep time 5 mins
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Cooking time 40 mins
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Serves
2
3 cups raspberries, fresh or frozen
2 3/4 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
Put the berries into a saucepan and cook slowly on a low heat until juice runs from them.
Increase heat and bring to the boil.
Add Chelsea White Sugar or Chelsea Organic Raw Sugar and stir until dissolved.
Boil briskly for a further 3-5 minutes. Remove from heat.
Pour into sterilised jars and allow to cool. This jam will firm up after a few days' storage.
Makes 2 x 350ml jars.
To sterilise glass jars, wash jars and lids in soapy water, rinse well (do not dry with a tea towel) and then place in a cool oven (120°C) for 15-20 minutes. Be sure to wear oven gloves when handling the hot jars and jam.
Love this recipe - I have made it a few times and it's quick, easy and very tasty. Great on bagels with cream cheese.
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