Wednesday, 15 May 2013

Raspberry And Vanilla Jam

Today was Jam making day for me :) I've only made jam once before it was delicious so I thought I'd give it another go.
I went out to get a few bits and pieces and saw a great offer on punnets of Raspberries and Blueberries so I decided to make Raspberry jam  :)
This jam is very easy and doesn't take long at all to make so give it a go.


2 punnets of fresh Raspberries 

1 and a 1/2 cups of granulated sugar.
1/2 vanilla bean (paste only)

Preparation and method:

Put the Raspberries and sugar into a large pan.

Cut a vanilla bean in half or you can use a whole one. Cut it length ways and scrape out the paste with the back of a knife and add to the pan.

Now put the pan on medium heat and stir continuously.
Bring to a rolling boil and turn the heat down slightly and carry on stirring until the mixture thickens up and resembles jam. This should take about 8-10 minutes.
Once the Jam has thickened remove it from the heat immediately as it carries on thickening as it cools.
Do not over boil the jam or when it comes to set it will go hard like caramel.
Spoon a little onto a saucer and tilt it, if the jam forms a skin on the plate as it slides , it is ready to be bottled.

Let the jam cool slightly and pour carefully into a clean jar and let it cool completely before storing it in the fridge.

Enjoy this delicious jam with a slice of toast or any recipe which requires jam :)


If after a few hours you come to check your jam and it's too thick and un spreadable but not at the caramel stage, quickly spoon is out into a pan again and heat gently adding a tiny bit of boiled water at a time to get the thickness that you want and re-bottle, let it cool and refrigerate. 

If it's at the stage where it's completely hard I'm afraid it can't be saved :(

If your jam is too runny pour it into a pan and warm gently until you get the desired thickness, you can also add more raspberries and sugar at this stage. Pour into the jar and cool before refrigerating again.

To make seedless Jam you need to crush and sieve the raspberries into the pan before adding the sugar.

You don't need to add pectin to this jam as raspberries contain pectin already and will thicken up naturally :) 

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