Raspberry Jam

[scarey55]

Shirley, I would say that it is OK to do either but...

If you want jelly rather than jam then strawberries don't work very well (they don't produce enough juice imho) and you may be better going down the freezer route.

Or... you could do what I did and make a strawberry and raspberry sorbet - won't last as long as jam but Mmmm

[shirlthegirl43]

Cheers for that idea Scarey. They were headed for a smoothie tonight but we have just been plunged back into mid-winter so I will probably make a crumble instead!!

[Alison]

When I cleared the freezer out about this time last year I found a load of bags of soft fruit at the back from the previous year which I'd forgotten about. Not a lot of each but enough to make some mixed fruit jam which included some raspberries, blackberries, red currants, black currants, gooseberries and tayberries. It was lovely and the pre freezing and mixing made no difference to the taste at all. Not very keen on jellies myself as I like a bit of texture and really couldn't be bothered with all that extra faffing so can't comment on what a mixed fruit jelly would be like.

[SarzWix]

Mixed fruit jelly is gorgeous I always make some as the blackberries are starting to ripen with whatever bits of fruit are in the freezer - usually raspberries, blackcurrants, redcurrants and maybe the odd bit of rhubarb or an early apple. We call it "Fruits of the Forest Jelly" and it always goes down well as Christmas presents

[Munch]

What the pectin like in raspberries, do I need to use Jam sugar or will normal sugar suffice?

Thanks, im getting there with this domesticated stuff, just need a little help !

[Munch]

No Worries, I made it with normal granulated sugar ans it has turned out fab!

Thanks muchly

[chris]

Generally, "soft" fruit is low in pectin.. that said if you class currants as soft fruit - well they're packed in it

It just means you need to boil it longer.. really to get it to set firm(er).

All Gold Raspberry jam is amazing. Nice colour too

[Two_Sheds]

Seedless Raspberry Jam

they call it jelly if there's no pips in it, but that confuses people, so I've called it 'seedless'

from Marguerite Patten again:

1lb rasps, simmered then sieved (I hung a muslin bag from an upturned stool - tied the muslin corners to the legs of the stool - and with a saucepan underneath the bag, let the simmered fruit drip out overnight. Very tidy)

Measure the juice you get, and add 1lb sugar to each pint of juice.
IT WOULD REALLY HELP if you make a little herb bag and fill it with apple skin & core (full of pectin), because the damjam won't set unless you do, TS.

Stir over a low heat until dissolved, then boil rapidly until setting point is reached. Spoon into hot jars & seal

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I put half the jam into jars, then I added redcurrants to that (see next recipe)

[Two_Sheds]

Raspberry & Redcurrant (or Blackcurrant) Jam

simmer 1lb red or blackcurrants in 4 tbsp water until soft.
add 1lb rasps & heat it up hot.
add 2lb sugar, dissolve it then boil until setting point (as above)

[Piggle]

All Gold Raspberry jam is amazing. Nice colour too

Ace - that's what I am making ( or rather burning ) tonight!

[Piggle]

If I hung something from a stool and left it the cat would be straight in it... I would have to lock it out of the kitchen and put up with the constant miowing!

[Two_Sheds]

I don't have a cat, but an earwig did fall in

[rustylady]

I don't have a cat, but an earwig did fall in

You have earwigs in your kitchen?

[rustylady]

they call it jelly if there's no pips in it, but that confuses people, so I've called it 'seedless'

from Marguerite Patten again:

1lb rasps, simmered then sieved (I hung a muslin bag from an upturned stool - tied the muslin corners to the legs of the stool - and with a saucepan underneath the bag, let the simmered fruit drip out overnight. Very tidy)

Measure the juice you get, and add 1lb sugar to each pint of juice.

Stir over a low heat until dissolved, then boil rapidly until setting point is reached. Spoon into hot jars & seal

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I had a LOT of rasps in the freezer, so used about 4kg of fruit, which got me 2.5 litres of juice. I added 1.8kg sugar to that *

I put half the jam into jars, then I added redcurrants to that (see next recipe)


* the jam isn't setting after an hour ... I've just looked online and it says it's hard to set jams using more than 2kg of fruit

Don't think you used enough sugar.

[Two_Sheds]

Don't think you used enough sugar.

I've got my hands full of dinner, could you kindly work out how much I should have put in for 2.5 litres of juice?