RASPBERRY JAM


Ingredients
1.8kg of raspberries

2.5kg sugar
1 Bottle of Certo

raspberry and redcurrant

raspberry and redcurrant


Method
  • Use only fully ripe fruit. Crush the berries and place in a pan with the sugar
  • Heat slowly until the the sugar has dissolved, then bring to a full rolling boil, stirring continually for 3 minutes.
  • Remove from the heat and stir in the Certo, mixing well.
  • Allow to cool for 2 to 3 minutes, and skim and pot up in the usual way.

Makes 8lb of jam