RASPBERRY OR BLACKCURRANT FREEZER JAM


Ingredients

1 1⁄4 lb (600g) Raspberries or Blackcurrants
2 lb (900g) Caster Sugar
2 Tablespoons (30ml) Lemon Juice
1⁄2 bottle Certo

blackcurrant


Method
  • Crush the raspberries: if using blackcurrants, place in a liquidiser on pulse setting and use short bursts to break up the skins, put in a bowl with the sugar and stir thoroughly.
  • Allow to stand in a warm kitchen for about 1 hour, stirring occasionally until the sugar has dissolved.
  • Add the Certo and stir for 2 minutes.
  • Add the lemon juice and continue to stir for 2 minutes.
  • Ladle into small containers, cover securely.
  • Leave to stand in a warm place for 48 hours and then freeze.

MAKES 3lb OF JAM