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Add raspberries, sugar and lemon juice to a preserving pan (large pan).
Use a potato masher to mash up the raspberries.
Place the pan on the hob over a low heat (do not simmer), stirring occasionally until all the sugar has dissolved. (Sweeping a wooden spoon along the bottom will alert you to any sugar crystals).
Take a glass bowl and place a metal sieve over it.
Pour the jam mixture into the sieve (you may have to remove a few seeds stuck to the pan).
Pour the drained juice back into the pan and place the sieve over the pan.
Use a large metal spoon to push the pulp through the sieve (will take about 5 minutes).
Once all the pulp is sieved into the pan, stir with a wooden spoon.
Bring the pan to a rolling boil and time for 5 minutes.
Take the pan off he heat and drizzle a little jam onto a saucer and place in the fridge for a minute.
Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready.
Pot into hot jars and seal with lids immediately or if using wax discs place those on and then the cellophane once cool.
Store in a cool dark place and refrigerate once opened.