KCB 7.13: Raspberry Jam
Raspberry Jam
Try this jam when you have an abundance of ripe, juicy raspberries.
• PREPARATION & COOKING TIME: 15 minutes
• YIELD: About 4 cups (1 litre)
• YIELD: About 4 cups (1 litre)
• 1 kg (2.2 pounds) fresh ripe raspberries
• 4 cups (1 litre) sugar
• 3 cups (750 ml) water
• 1 teaspoon (5 ml) lemon rind, finely grated
• 4 cups (1 litre) sugar
• 3 cups (750 ml) water
• 1 teaspoon (5 ml) lemon rind, finely grated
Combine all the ingredients in a large heavy non-stick saucepan. At this stage the mixture should be no more than 5 cm (2-inches) deep. Heat slowly to dissolve the sugar. Increase the heat, bring to a boil, and boil the jam rapidly, uncovered, without stirring for about 15 minutes or until a teaspoon of jam jells on a cold plate. You might have to stir the jam occasionally towards the end. When a little cooler, pour the jam into hot, sterilized glass jars and seal.
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