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quick & easy raspberry jam - no pectin

5.0

(27)

www.fabfood4all.co.uk
Your Recipes

Prep Time: 10 minutes

Cook Time: 9 minutes

Total: 19 minutes

Servings: 2

Cost: $3.54 /serving

Ingredients

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Instructions

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Step 1

Put the raspberries, sugar and lemon juice into a preserving pan or similar.

Step 2

Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.

Step 3

Bring the pan to a rolling boil and time for 7 minutes.

Step 4

Take pan off the heat and place a few drops of jam onto a chilled saucer.

Step 5

Place saucer in fridge for about a minute.

Step 6

Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.

Step 7

If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).

Step 8

Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).

Step 9

Store in a cool dark place and refrigerate once opened.

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