Homemade raspberry jam
Making your own jam is a lot easier than you might think, and it’s so incredibly rewarding to see those beautifully bright jars sitting in your pantry. This recipe from baker Michael James uses refreshingly tart-but-sweet raspberries. Use it for your morning toast, or try it in his toasted oat and peanut butter cookie sandwiches.
You’ll need a sugar thermometer and sterilised jars for this recipe.
How to test jam
To test your jam is set using the plate test, drop a teaspoonful of jam on the cold plate and return to the freezer for 2 minutes. Pass your finger through the jam; if it wrinkles and doesn’t run, it’s ready to bottle.
How to sterilise jars
The best way to sterilise your jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars (no lids or seals) directly on shelves in a preheated 110°C/90°C fan-forced oven until completely dried. Allow seals and lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.
How to fill jars
Fill sterilised jar up to the rim. Make sure to wipe the jar if there are any spills on the rim (this could prevent the lid from sealing). Close lid tightly and stand in a cool place until cooled.
How to store jars
Store jam jars in a dry, cool and dark place for up to 3 months. Once opened, store in the fridge for up to 2 months.
Ingredients (5)
- 700g jam sugar
- 1kg fresh or frozen raspberries (rinsed if fresh, see recipe notes)
- 70g lemon juice
- 1 tbs lemon thyme leaves
- Grated zest of 1 lemon
Method
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1.Preheat oven to 130°C/110°C fan-forced. Put the sugar in a large, clean baking dish and warm it in the oven while you prepare your fruit (this will help the sugar to dissolve faster). Put a small plate in the freezer for testing your jam later.
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2.Combine the raspberries and lemon juice in a large saucepan over low heat. Slowly stew them for 2-3 minutes, until the berries start to break down a little. Add the warm sugar in four batches, stirring to completely dissolve each addition before adding the next. Once the sugar is fully incorporated, increase heat to high and boil the mixture rapidly for 10-15 minutes, stirring frequently so it doesn’t stick to the bottom of the pan. As it boils, a light foam will form on the surface; skim this off with a spoon as it appears.
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3.Use a sugar thermometer to monitor your jam, and as soon as it reaches 104°C, turn off the heat and use the plate test (see recipe notes) to check the consistency. If your jam doesn’t pass the plate test, cook for another 5 minutes, and then test again. Add the lemon thyme and lemon zest, and then set jam aside to cool and infuse for 10 minutes, stirring from time to time to keep the fruit from dropping to the bottom. Pour the jam into hot sterilised jars (see recipe notes) and seal immediately.
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