rasberry jam

[assasin8or 0]

hi guys i have got loads of rasberys this year and would like a good recipe to make jam i have never done it before so hope you can tell me what ingrediants i need and how to make

cheers

[scothunter 12,609]

thats weird was just talking to my mum on the phone abd she is making strawberry and rasberry jam right now lol

she did say it cost her £14 for the sugar,so i guess you need a few bags mate.ill ask her the morra for the recipe if you want.btw she did say you need special jam sugar.

[bert the fert 28]

Most jam recipes stipulate equal weights of fruit and sugar, but whenever i make jam i reduce the sugar by a third or so. Also it's best if you warm your sugar first in a low oven for ten or fifteen minutes, because it really helps the sugar to dissolve.

 

Get a spud masher in the pan while you're boiling up the fruit, really break the berries down. Cook it for about half an hour till you see the juices running freely. Always take the pan off the heat when you add the sugar, and stir until it's all dissolved. Then fetch it up to a boil, cooking it for 10 to 15 minutes or so. Drop a wee bit of jam off a teaspoon onto a plate,leave to cool and push your finger through it. If it wrinkles up it's done, if not give it another five mins or so.

 

P.S. always warm your sterilized jars in a low oven before ladling the jam in.

 

P.P.S don't forget that boiling sugar is mega hot, so don't dip your fingers into the pan.

 

 

Regards, Lainie

[scothunter 12,609]

Most jam recipes stipulate equal weights of fruit and sugar, but whenever i make jam i reduce the sugar by a third or so. Also it's best if you warm your sugar first in a low oven for ten or fifteen minutes, because it really helps the sugar to dissolve.

 

Get a spud masher in the pan while you're boiling up the fruit, really break the berries down. Cook it for about half an hour till you see the juices running freely. Always take the pan off the heat when you add the sugar, and stir until it's all dissolved. Then fetch it up to a boil, cooking it for 10 to 15 minutes or so. Drop a wee bit of jam off a teaspoon onto a plate,leave to cool and push your finger through it. If it wrinkles up it's done, if not give it another five mins or so.

 

P.S. always warm your sterilized jars in a low oven before ladling the jam in.

 

P.P.S don't forget that boiling sugar is mega hot, so don't dip your fingers into the pan.

 

tell me about i remember her making tablet once when i was i kid.stuck my finger in it f**k it nearly burnt me to the bone.its like napalm

 

 

Regards, Lainie

[bert the fert 28]

Most jam recipes stipulate equal weights of fruit and sugar, but whenever i make jam i reduce the sugar by a third or so. Also it's best if you warm your sugar first in a low oven for ten or fifteen minutes, because it really helps the sugar to dissolve.

 

Get a spud masher in the pan while you're boiling up the fruit, really break the berries down. Cook it for about half an hour till you see the juices running freely. Always take the pan off the heat when you add the sugar, and stir until it's all dissolved. Then fetch it up to a boil, cooking it for 10 to 15 minutes or so. Drop a wee bit of jam off a teaspoon onto a plate,leave to cool and push your finger through it. If it wrinkles up it's done, if not give it another five mins or so.

 

P.S. always warm your sterilized jars in a low oven before ladling the jam in.

 

P.P.S don't forget that boiling sugar is mega hot, so don't dip your fingers into the pan.

 

tell me about i remember her making tablet once when i was i kid.stuck my finger in it f**k it nearly burnt me to the bone.its like napalm

 

Regards, Lainie

 

 

I nearly didn't put that warning in, but hey what can i say, i'm a mum