Raspberry Or Blackcurrant Freezer Jam.
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
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
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