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A quick and easy raspberry jam recipe using preserving sugar to speed up cooking time and produce a fresher tasting jam.
1 kg raspberries
1 kg preserving sugar (with added pectin)
Use freshly picked firm raspberries if possible. Bruised and damaged fruit may increased the time taken to reach setting point.
Wash the raspberries, this is best done just before using them otherwise they will start to deteriorate.
Place the raspberries in a preserving pan and heat slowly until they start to simmer in their own juice.
Simmer the raspberries for 20 minutes.
Add the sugar and bring quickly to the boil, stirring to make sure the sugar is all dissolved.
Boil rapidly until setting point is reached. Test for setting point on a saucer chilled in the freezer. This could take as little as 5 minutes.
Pot in sterilised jars and store in cool dark place.
Click here to read a blog post about making raspberry jam with preserving sugar.
