Serve this classic jam spread on toast or scones for a delicious taste of summer, or in Bakewell and jam tarts. You could also serve a spoonful with vanilla ice cream or hot vanilla pudding for a quick dessert. This recipe also works well with loganberries.
MAKES ABOUT: 4 pounds (6 to 6½ cups) PREPARATION TIME: 20 minutes COOKING TIME: 20 minutes
2 pounds, 4 ounces (8 cups) raspberries
juice of 1 lemon
5 cups granulated sugar
1 teaspoon butter
1 Put the raspberries and lemon juice in a preserving pan and slowly raise the heat until the juices start to run. Simmer gently 5 minutes to allow the raspberries to soften slightly.
2 If you prefer a seedless jam, push the raspberries through a fine mesh strainer and return to the pan. Discard the seeds left in the strainer.
3 Add the sugar to the pan and stir until completely dissolved. Bring to a boil and boil rapidly about 10 minutes until setting point is reached. Test for a set either with a candy thermometer (it should read 221°F) or put a teaspoon of the jam onto a cold saucer and let it cool a few minutes. If it wrinkles when you push it with your finger, then it is ready to use.
4 Meanwhile, sterilize enough jars in the oven so that they are ready to use (see page 14).
5 Remove the pan from the heat. Swirl in the butter. If any scum remains, skim with a slotted spoon.
6 Ladle the jam into the warmed, sterilized jars. Cover immediately with sterilized lids. Label and store in a cool, dry, dark place. Refrigerate after opening.