Raspberry jam

Raspberry jam, the easiest jam to make if you ask me. If there’s one jam you should stop buying in the shop and start making yourself,  it should be raspberry jam. It’s quick and easy yet tastes so much better than the one you get in the shop. Perfect for toast, scones or pancakes.

Here’s what you need for 2 smaller jars

(I usually make double the amount as this Jan gets used up quickly in our house)

500 grams of raspberries, fresh or frozen

250-300 grams of granulated sugar

Juice of half a lemon

1. Turn the oven on 100 degrees. Place clean jars and lids in the oven and leave for at least 20 min. This will be enough time to make the jam.

2. Pour the berries into a large saucepan. Heat on medium heat until the berries are soft.

Now you have 2 options:

3. If you don’t mind the seeds then you just add 300 grams of sugar and lemon juice.

4. Increase the heat and keep boiling until the jam thickens you can see that the surface starts to look a little jelly like.

5. Get rid of any scum using a small sieve or spoon.

6. Pour the jam into sterilised jars. Leave the jam to cool completely before moving the jars. Keep in a cool, dark place and store in refrigerator once opened.

If you want a jam with a little less seeds:

When berries are soft, scoop out about 1/3 of the berries and place in a sieve. And place the sieve over a bowl. Press down on the berries using a spoon or fork. Keep doing this until you’ve pressed out all raspberry puree (there should only be seeds left in the sieve).

Pour the purée into the saucepan and mix it with the raspberries, 250 grams of sugar and the lemon juice.

Follow steps 4-6.

This jam is lovely on toast. My daughter would often finish her breakfast with a slice of toasted sourdough, plenty of Irish butter and raspberry jam.

Or why not try it on waffles? Imagine a freshly made waffle, a dollop of lightly whipped cream, raspberry jam and some fresh berries.. a joy for the tastebuds!