![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YFolTXm0Q2ZQUHhyphenhyphenNOSGgg5S0V0BZTjLTUHE6Hdm6TiXNCbGwn4H6pc1qcrpua2QIuul-Z5-RBSbjBrvaS5wYKJLMlOHv2L7fT61O5RN6AGff0abz4w0Lldfo0UeA7X0VqGbIpKMo0Is/s400/DSC_00321.jpg)
Yesterday saw Samuel and I down at Duncan's farm to pick our raspberries for jam (and the odd muffin). A lot of the fruit had already been picked but we still managed to get a big green punnets worth for the bargain price of £4.00. There were quite a few others there too probably with the same idea. There might be a lot of jam making going on locally this week. The Keith show is coming up so who knows?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmbAFBq1R9C1mjD7qmqUxIxl4339y9h9SybfKxIHbJ2hxKSyezr0c4GVXaODl-blAKol5IOcWDAJiLoO-bDYI8E8Y2CK3cR3NwprO7cnOnucVaTIaGDAqygd0Gat5I-_uL-Yi0pCZ5eqj/s400/DSC_0030.JPG)
The Recipe:: Given to me by my friend Ann when I worked in the doctors all those years ago. It's always worked for me.
2 1/2 lb of raspberries
3lb of sugar (I used jam sugar as last year it didn't set with normal granulated sugar)
This makes about 5/6 jars.
1:: Bring the raspberries gently to the boil then boil rapidly for 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsFOYas5ltssvSUEPQjMA_18HqQ9_cosrBIpxqkVN3i8mABN3H0FNgvtV-Ms7yCD2yK92oXX2wMahwWCxfX7bTiR85sbzbBX764z29YeFfSnhcdcl6_I-_nuvd4Nlw__4S5DEoRcNPcLQ/s400/DSC_0033.JPG)
2:: Remove from the heat and add the sugar. Stir over a low heat until all the sugar has dissolved.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEL6_L9pYq6lu3Z7AFfdk4TPo6emk8HDSdbyHz-0j9YkuqF1hyHxWaNHcqmvHq1Yif342Kz6ne72eBiN6m2zbIMV_wkD6Lz1s4srWmF6LdOODcuafBDJ3NtnckoGFE-0tdqbg17Br1RZH/s400/DSC_0034.JPG)
3:: Bring it back to the boil and boil rapidly again for 1 minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWZPEVmTJLZ19gbgtIQxeg12AZr9eMSuZU1OCTIQHvZNPpZOoAKN9xAibbYEAtgU2wJkrDnOD5zFrFJtwcIwFcfetMaKNT4YRkz5NFWkBAcZBKdoVdjuv3J7VyyJTyBXAvkKVQ4pmqiNh/s400/DSC_0037.JPG)
4:: Skim away any froth and pour into warm jars. Put a circle of greaseproof paper on straight away and put on the lid.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTujTAV6aJr-gnL_5XBAJCHEB3-B1sQHriTqXGg5ym1o13MxiZR_T0P5SyRLSNdGZPxpBBxaO2D6Xj8NVq8KAIWpubkgYovusxL8YIkH2o346hcnI8EcVOwVZ3S2bEEQ8WrYiSIyirDR6/s400/DSC_0038.JPG)
5:: Once it has cooled down you can add a label to your jar and decorate the top (if you want to).
6:: Da Da one completed recipe for home made raspberry jam :) Enjoy.
Looks delicious - not made jam in years. Still ploughing my way through the jars of lemon curd I made a couple of months ago.
ReplyDeleteMmmmm yummy! I've not made jam since school!
ReplyDeleteYum yum!
ReplyDelete