Wet the bottom of a large pot with a little bit of water: you want about 5mm of water at the bottom of the pan. Add the berries to the pan, and bring up to a boil stirring every now and then to prevent any sticking.
When the berries are up and boiling, turn down the heat to obtain a gentle simmer, and leave to cook for 10 to 15 minutes: the shorter cooking time will result in a runnier jam. If you prefer a thicker set, leave the berries cook out for 15 to 20 minutes.
When the cooking time is up, stir in 500g of caster sugar, and turn up the heat to a brisk simmer.
Set aside 100g of caster sugar and stir in the pectin. You can substitute this mix for 200g of jam sugar. When the jam is nearly boiling, stir in the pectin-sugar and bring up to a vigorous boil for 8-10 minutes.
Remove from the heat, and taste the jam: if it is too tart, add more sugar. If it is too sweet or 'jammy', add the juice and zest of 1 lemon. Bring back to a boil.
Let the jam settle for about 10 minutes before potting it up in sterilised jars. Seal, and leave to cool down in a draft-free spot.
This recipe with give you a relatively loose-set jam with fresh berry-flavours. If you prefer a thicker set, but dislike 'jamminess', increased the pectin by 5-10g.
Unopened jars of jam should keep for a year in a cool cupboard. Refrigerate once opened and consume within 2 weeks.
«You can substitute raspberries for any other fruits that are in season, though will have to adjust the amount of sugar accordingly.»
Nothing beats a jar of homemade jam, and raspberry jam is definitely in the top five! This is a simple recipe that will impress the crowds, and best of all, it can be made with fresh berries in season or frozen ones as well.