Monday, 30 August 2010

The best raspberry jam!

From Flickr
I heard an item on the news this morning about workers going fruit picking on the fruit farms in Tiptree in Essex.  Some go to have a cheap holiday, the rest are mainly students from eastern European countries earning money for their studies.  The fruit farms are owned by Wilkin and Sons who make the Tiptree range of conserves and jams.

That reminded me of the raspberries I used to grow, always far too many of them, until the family was heartily sick of them.  I gave them to everyone in sight.  They became heartily sick of them.  So I started on jam-making, using the recipe given to me by my mother-in-law.  It did produce a particularly good jam which was very popular with family and friends alike.

To make 10 bs jam:

6 lbs washed rasberries
6 lbs warmed preserving sugar
Juice of 2 lemons
Sterilised jars

Place the raspberries in a pan and heat until the juices run.  Simmer gently for 5 minutes.
Add the sugar to the pan and stir until completely dissolved.
Add the lemon juice.
Bring back to the boil while stirring.
Boil rapidly without stirring for exactly 3 minutes.
Pour into hot jam jars and seal immediately.

I would add "enjoy", but that goes without saying.
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  1. So I never would've guessed jam had lemon juice in it - why, exactly? To add a zing?

  2. Hello ladaisi! Yes, I think it does add a zing though it does also help it to set.

  3. Love raspberries and I can easily do this. Thanks so much.


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