There’s nothing like a delicious jam to sweeten up our days, and we just happened to stumble across a truly glorious homemade raspberry jam recipe that we can’t wait to share with you!
Big thanks to Helga from Memmingen in Germany for teaching us this very special formula, passed down to her from her grandmother.
The secret to this tried and tested recipe is the inclusion of red currant juice, which is an excellent source of pectin. It’s a great way to bolster the naturally occurring pectin in the raspberry seeds.
Why is this important?
Well, pectin is the like the knight in a jam’s shining armour, allowing you to cook the fruit for a much shorter amount of time.
But why does that matter?
Well, it only results in such goodly benefits as: a much fresher, tastier flavour; a silkier gel texture; and a brighter colour. Not only that, but less cooking time means more jam for your jars, since you’re not spending all that time boiling the juicy goodness away.
In less time than it took us to write this, the pot of delicious homegrown raspberries, jam sugar and cranberry juice was transformed into eight little pots of gold, err, raspberry goodness.
After pouring in the piping hot liquid, Helga quickly turned over the jars onto their lids to seal in all the deliciousness (and preserve the jam from any bad stuff). Once cooled they were popped down into the cool dry cellar where they’ll last for ages.
Well, as long as the Wandercooks aren’t around that is!
Lucky for us, Helga surprised us with a little extra pot just for us, complete with our names and all.
Needless to say we polished that one off rather quickly; it was especially good when added to our quick oats in the morning for a burst of raspberry flavour to sweeten things up a bit.
So tell us, what’s your flavour? Which fruit will you choose to make your favourite jam?
- 1 kg raspberries
- 500 g jam sugar
- 250 ml red currant juice
- Add all ingredients to a large saucepan and bring to the boil.
- Boil for three minutes, stirring gently but constantly, then immediately remove from the heat.
- Pour the jam into clean jam jars and seal up tight. Be careful not to burn yourself on the hot jam!
- Turn the jars upside down on a heat proof surface and allow to cool, then turn upright and store in a cool dry environment.