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Made some Raspberry Jam at the weekend and had some in me sarnies for work today.AWESOME!!!!!!!!!!!
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The greatness comes not when things go always good for you,but the greatness comes when you are really tested,when you take,some knocks,some disappointments;because only if youv'e been in the deepest valley can you ever know how magnificent it is to be on the highest mountain. -
Mmm, so much better than anything you can buy at the shops - We hardly every buy jam anymore. Good for you
A garden is a lovesome thing, God wot! (Thomas Edward Brown)
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Got the recipe then?
To see a world in a grain of sand
And a heaven in a wild flowerComment
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According to my trusty Marguerite Patten 3000 recipe cook bookOriginally posted by smallblueplanet View PostGot the recipe then?
1lb Raspberries
1lb sugar
Heat the fruit until boiling point is reached (I understand, the slower the better)
Stir in the hot sugar - heated for a few minutes in the oven.
Boil rapidly until the jam is set. If the fruit is firm and fresh, this should only tale about 3 minutes of rapid boiling.
And that's - as they say, all there is to it
A garden is a lovesome thing, God wot! (Thomas Edward Brown)
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Wonderful, isn't it. I love raspberies in any form, OH won't eat the jam as he hates the pips in his teeth.Growing in the Garden of England
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Blimey thats a lot of sugar, haven't you got one with less and more fruit please?Originally posted by scarey55According to my trusty Marguerite Patten 3000 recipe cook book
1lb Raspberries
1lb sugar More like those nice French preserves you get.
To see a world in a grain of sand
And a heaven in a wild flowerComment
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That level of sugar is normal in home-made jam. The ratio of sugar to jam is pretty constant across recipes, because the sugar is what makes it keep. However you set about it, you normally get about 5lbs jam from 3lbs sugar, but you can use extra fruit if you like (and some kinds of fruit you have to). That is why those French preserves have to be kept in the fridge after opening the jar...Flowers come in too many colours to see the world in black-and-white.Comment
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Yes I realise that. I thought scarey55 might have a French recipe, I don't mind having 'low sugar' jam, I'd prefer less sweet jam.Originally posted by Hilary BTo see a world in a grain of sand
And a heaven in a wild flowerComment
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You could always try a fruit butter - I have never made it so I don't know how it sets but it certainly has less sugar. It won't keep as well as jam but then, I think you already know that.Originally posted by smallblueplanet View PostBlimey thats a lot of sugar, haven't you got one with less and more fruit please? More like those nice French preserves you get.
According to my trusty Marguerite Patten book:
To make a fruit butter follow any of the directions for jam up to the point when the sugar is added.
Rub the fruit purée through a sieve.
Measure and add 8oz sugar to every lb or pint of pulp.
Boil until thickened.
Allow to cool.
This might be good for your OH as most of the pips stay in the sieve. Have you tried raspberry jelly though, that doesn't have any bits in at all and always my preferred way to have jamOriginally posted by kentvegplot View Post
A garden is a lovesome thing, God wot! (Thomas Edward Brown)
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Thanks. BTW are you on commission?Originally posted by scarey55
Do you use a 'jelly bag' or some such?Originally posted by scarey55....Have you tried raspberry jelly though, that doesn't have any bits in at all and always my preferred way to have jamTo see a world in a grain of sand
And a heaven in a wild flowerComment
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No but..... there's a thoughtOriginally posted by smallblueplanet View PostThanks. BTW are you on commission? ?
I don't have a "real" jelly bag, I use a sort of net bag with a wooden jobbie to hold the fruit down - not making any sense am I? Hang on whilst I take a pic...Originally posted by smallblueplanet View PostA garden is a lovesome thing, God wot! (Thomas Edward Brown)
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... Here you go,A garden is a lovesome thing, God wot! (Thomas Edward Brown)
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Very 'Heath Robinson'!
To see a world in a grain of sand
And a heaven in a wild flowerComment
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Pass it through a sieve to get the pips out. A bit of a palaver i know but seedless jam is nice and stops the OH moaning abvout pips. Funny thing is he doesn't moan about srawberry jam bitsOriginally posted by kentvegplot View PostLast edited by shirley; 04-07-2008, 04:46 PM.Have nothing in your houses that you do not know to be useful or believe to be beautiful..William MorrisComment
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My rasps are starting to ripen now but not enough at a time to make jam with. Is it okay to either...
a) mix with strawbs and alpine strawbs for a sort of mixed red jam, or
b) freeze the rasps until I have enough?
Cheers.Happy Gardening,
Shirley
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