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Potted Raspberry Jam

Farm.Fares's picture
<p><a href="http://www.flickr.com/photos/sfllaw/205224318/">Image Credit</a></p>
Ingredients
  Raspberries 4 Pound (1.8 Kilogram, In Perfect Condition)
  Castor sugar 4 Pound (1.8 Kilogram, Dissolves More Easily Than Granulated)
Directions

GETTING READY
1. Preheat the oven to 225°F / 110°C/ Gas ¼
2. Cut waxed tissue circles, to fit the rim on the jars.

MAKING
3. In a mixing bowl, add sugar.
4. In another bowl, add raspberries.
5. Place both the bowls in the preheated oven for 20 minutes.
6. Place the preserve jars or jam bottles in the oven at the same time to warm and sterilize them.
7. Remove the sugar and berries from the oven and combine both together in the larger bowl. Stir to dissolve the sugar and form a thick syrup coating the berries.

FINALIZING
8. Spoon the mixture into the warmed jars, to the brim and place the waxed tissue circles, wax side down to cover the jar.
9. Wipe the jars clean from the outside.
10. Put on the lids when puree is hot or after it has cooled.
11. Put a label mentioning the date on the jar.
12. Store in a cool dry place like your pantry.

SERVING
13. Serve the preserve with muffins, bagels, scones, or toast, as a filling in pies, with pancakes etc. Use as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
25

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