Sunday, 15 July 2007

Hugh's Raspberry Fridge Jam

Even more on the subject of jam... I thought it would be good to include this recipe of Hugh's Raspberry Fridge Jam as I've tasted it and it's absolutely delicious. My only excuse for not following this recipe when I made mine was that my local supermarket doesn't stock Preserving Sugar, which has added pectin meaning you can get away with less sugar. It's worth it if you can get it, as you get a real taste of the fruit - it's very fresh and tangy. It's also worth noting that this jam will be loser than a normal one, and not be as set.

Makes about 2kg (around 5-6 jars)

1.5kg fresh raspberries
750g preserving sugar with added pectin

Pick over the raspberries carefully, discarding any leaves and stalks. Put half the fruit in a large bowl and roughly crush the berries, then transfer them to a preserving pan or large, heavy stainless steel pan. Add the remaining fruit and the sugar.

Stir the mixture over a low heat to dissolve the sugar, then bring up to the boil and boil hard for exactly five minutes. Remove from heat, leave to cool a little (this stops the pips rushing to the top of the jar when poured) and pot and seal immediately.

If you want a firmer, more traditional set, boil the jam for 7 minutes and the test for setting point.

Because this jam contains a relatively low proportion of sugar, it will not keep as long as a traditional jam. Once opened refrigerate and use within a few days.

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