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  • #1

    Raspberry jam

    I've just made loads of razzy jam from my 'All Gold' razzys. I followed a standard recipe, and I'm glad to say that it turned out pretty well for a first attempt: it certainly set well, though it's perhaps a little on the sweet side - slightly less sugar next time. However, I was surprised and slightly disappointed that, although 'All Gold' is a yellow variety, and I used ordinary white granulated sugar, the jam ended up the usual browny-red of home-made raspberry jam - I'd been hoping for golden or at least yellow jam, as a novelty.
    Does anyone know how to retain the yellow colour of the raspberries?
    Tour of my back garden mini-orchard.
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  • #2
    My jams go brown when I cook them too much
    All gardeners know better than other gardeners." -- Chinese Proverb.

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    • #3
      Oh - thanks. I must-ve cooked it too much, then. I did burn it a bit on the bottom of the pan.
      Tour of my back garden mini-orchard.

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      • #4
        You can make No-cook Raspberry jam. I've never made it but there are plenty of recipes on the net. That should keep the colour for you.

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        • #5
          suspect the sugar 'caught' and caramelized a bit.
          Make sure you cook very gently and stir a lot until the sugar is entirely dissolved, then increase heat slowly and stir not quite as much, but still fairly often.
          Flowers come in too many colours to see the world in black-and-white.

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