Now that it’s officially autumnal/winter weather – it’s a nice chance to reminisce on some fun summer memories. (Last night my friend uploaded some more summer picts…) One of my favourite things to do in the summer, being the country bumpkin I am, is to make jam (I’m cool like that), from raspberries in the garden. Here’s how you can next summer as well!
Ingredients:
- 1.3 kg Raspberries
- 1.3 kg Sugar
- 140 ml Cranberry Juice
Things you will need:
- Jam Jars
- Plates
- Jam thermometer
- Big Saucepan
Here is a quick DIY tutorial to show how:
1. Sterilise those jars. Either put through the dishwasher, or put on a roasting tray with paper in the oven at a high temperature.
2. Put some small plates in the freezer. Wait until later to find out why!
3. Go get Some Raspberries! I picked mine from the garden.
4. Melt the raspberries in a saucepan until they give up their juices.
5. Bring to boil for 2-3 minutes.
6. Add sugar and then pour over cranberry juice.
7. Heat gently, stirring until the sugar has dissolved.
8. Bring back to the boil for around 15 minutes until the jam reaches setting point – around 104 degrees centigrade.
9. Test the jam! Get the plates from the freezer and add a little Jam. If it wrinkles, then the jam will set. Yay.
10. Pour into the jam jars and leave to set in a cool dry place.
11. Enjoy with scones, toast and tea! Nom Nom Nom!