Old-Fashioned Raspberry Jam

Serves	2 x jars of 350g (12ozs)
Prep time	5 minutes
Cook time	5 minutes
Total time	10 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Condiment
Misc	Child Friendly, Pre-preparable, Serve Cold
Region	British
By author	Karen S Burns-Booth

An old-fashioned traditional raspberry jam that is vibrant, clear and ruby red with a pronounced raspberry flavour; this is made with a small amount of fruit, for those who only have a few raspberry canes or only want to make a small amount for immediate use. Double or triple the amounts if you have a glut of raspberries, it is 450g (1lb) of fruit to 450g (1lb) of sugar.

Ingredients

450g (1lb) raspberries
450g (1lb) granulated sugar

Note

NB: Testing for set notes taken from First Preserves by Vivien Lloyd

Directions

Step 1	Put the raspberries into a sauce pan, a preserving pan may be too large, and bring them to the boil; then simmer for 5 minutes.
Step 2	Meanwhile, put the sugar into a low oven of 150C/300F/gas mark 2 - the sugar dissolves quicker with the fruit if it is warm.
Step 3	Remove the sugar from the oven and place the clean jam jars into the oven, then turn the oven off. Leave the jars in the oven until needed.
Step 4	Add the sugar to the raspberries and stir until dissolved; bring the jam to a rolling boil and boil hard until the jam has set. Test for a set after 5 minutes. (See setting notes at the end of the recipe)
Step 5	As soon as the setting point has been reached, take the jam off the heat and allow to stand for a few minutes. Spoon any scum that has risen off the surface with a metal spoon.
Step 6	Stir gently and then pour or spoon the jam into the warmed jars through a funnel. Seal immediately with clean screw-top lids or with waxed discs and cellophane covers that are secured with rubber bands.
Step 7	Testing for a set: Setting points: Flake test - dip a large spoon into the pan of jam and scoop out a spoonful - hold the spoon horizontally over the pan of jam and allow the jam to drip......setting point has been reached when the jam forms a long drip, like webbed feet, and hangs without dropping from the spoon. Cold saucer test - place two or three saucers into the freezer; spoon a spoonful of jam onto the cold saucer, and push it with your finger - setting point has been reached when the jam wrinkles and sets. Temperature test - use a sugar thermometer and place the thermometer into a jug of boiling water just before testing for a set; lower the thermometer into the jam and setting point has been reached when the reading is 104.5C (220F)