RASPBERRY JAM WITH LEMON
Make a delicious jam at home that is easy and much healthier, with no added pectin and less sugar.
***Cup/ spoon measures in notes below.
- 300 g raspberries, fresh or frozen
- 100 g light brown sugar, 30g lemon peel, 30g lemon juice, ½g salt, 5g vanilla extract
Prepare the lemon
Peel the lemon with some of the white flesh intact. Slice the peels into thin strips and blanche (see "How to make..." heading).Squeeze the lemon juice and reserve.
Cook raspberry jam
Place the lemon, peels and juice, raspberries, sugar and flavor in a saucepan. Add a drizzle of water.
Bring to the boil, then reduce heat to a simmer while stirring. Skim and discard the scum.
Continue stirring until you notice the fast-cooking subsiding into a glossy simmer, about 20 minutes or so. Once the jam coats a spoon, remove from the heat to test the setting of 102°C (215°F) or do a “wrinkle” check.
2 cups raspberries (pressed), ½ cup light brown sugar, 1 large fresh lemon (juice and peel), 1 pinch salt, 1 teaspoon vanilla extract