When I decided it was time to have a homemade raspberry jam making session, the kids were delighted. They vied for poll position on the tasting floor and could hardly wait for our concoction to cool down enough to eat it by the spoonful. The whole process kept us amused in the kitchen for a good hour and a half.
I must admit that it was, without question, the best ever raspberry jam I have tasted. The kids agreed. Here’s how we made it:
1lb raspberries (could be any soft fruit)
1lb of sugar
How to make
1.Put a saucer in the fridge to cool.
2. Put the fruit and sugar in a saucepan.
3. Stir and bring to the boil.
4. Boil for 15 minutes. After 15 minutes, take a t-spoon full of the ‘jam’ and put it on the cooled saucer. if you can see it solidifying and can slice through it with a knife. If not, keep boiling, stirring and testing to see if it is jellied at 5 minute intervals. It really depends on the natural sugar content of the fruit. Ours boiled for 30 minutes.
5. Cool and spread straight onto your favorite gluten free bread or bagels, or if you are my husband then put a big dollop on a bowl of cornflakes.
6. Enjoy and be happy.