Anne Foulds, our Activities Coordinator at ASC, our specialist services facility in Balbeggie, loves passing on her family recipes to service users. For this raspberry jam recipe they picked the rasps fresh – one of the benefits of being based in Tayside!
Ingredients
450g/1lb raspberries, washed.
450g/1lb granulated sugar
Juice of half a lemon
Method
1. To prepare the jars, preheat the oven to 140C. Wash the jars well in warm
soapy water then rinse thoroughly under running water. Leave the jars and lids
to dry, upside down, in the oven, this sterilises your jars.
2. Place a few saucers in the freezer to chill. These will be used to test if the
cooked jam has reached setting point.
3. Place the raspberries and sugar a suitable sized pan over a very low heat,
stirring every so often until all the sugar has completely dissolved.
4. Bring the fruit mixture to a rapid, rolling boil. Cook for 3-5 minutes (possibly a
wee bit longer) until the jam reaches setting point. Check with jam
thermometer 105 degrees Celsius is the setting point for jam.
5. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes,
then push your finger into the jam. If it wrinkles, it is ready. If not, return the
pan to the heat and cook the jam for a minute or two more and test again.
6. When the jam has reached setting point, remove from heat allow to cool,
remove jars from the oven and using a wide funnel fill jars and ensure lids are
sealed tightly.
7. Store in a cool place.
Robert, one of our service users at ASC, with the berries he helped pick.
