I’ve wanted to make my own jam for a while and since adding it to my 101 list, well, I’ve been kind of committed to doing it really, haven’t I? Luckily, my lovely husband saved me from procrastination and bought me some fancy jars and a jam (chutneys and preserves) making book, as part of my birthday present this year (which makes me feel like a proper, old housewife!)
I thought it was going to be complicated, but you guys, this is SO EASY.
I opted for raspberry jam, 1. because I love it and 2. it’s high in pectin— a naturally occurring substance that gives jam it’s jelly texture! It means no fuss and just two ingredients. Can you even call it a recipe, if it’s only two ingredients? Well, I don’t know. But I have. So there.
The below quantities fit inside this IKEA jar, perfectly.
600g fresh raspberries
600g granulated sugar
According to my recipe book, making jam requires a preserving pan, but I opted to completely ignore that and found a saucepan works just fine! You’ll also need to sterilise your jar(s). I just scalded mine with boiling hot water.
1. Pop a plate in the fridge. Trust me. We’ll come back to that later!
2. Wash your raspberries and put them in your pan.
3. Let them simmer over a low heat, until some juice has been extracted and the fruit has started to break down.
4. Add your sugar and stir until it dissolves.
5. Turn up the heat and let it rapid boil for 5-10 minutes. It’ll start bubbling and look like this:
6. Take your plate out of the fridge and pop a teaspoon of jam on it. Leave it for minute and if it starts to set and go sticky like jam, then you’re good to go! If not, let it simmer for a few more minutes and keep testing it, until it does.
7. Leave to cool down until it’s warm. You might notice come ‘scum’ on top, which can be removed when the jam has cooled down, with a slotted spoon but I think I avoided this, because I accidentally burnt my jam (that’ll teach me for trying to cook at the same time as looking after Byron!) so I swiftly poured it all into another (cold) pan, sans burnt pieces!
8. Pot your jam up and leave it to cool completely before putting it in the fridge.
9. Spread it on toast.