"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."
MY BOOK
Full on Irish
Available Now
to buy online
Great Family Food
Available Now
to buy online
you are here: > Home > recipes > the larder
Rasperry Jam
The end result is a richly flavoured jam which is delicious on Scones (page 00) piled with cream, as the filling of a sponge flan case, topped with whipped cream and fresh fruit, or melted gently, seasoned with a slurp of brandy and used as a sauce for a summer pudding. Try it as a filling for pancakes, too.
Ingredients
- Makes about 1 litrel/1 3/4 pints
- time: N/A
- oven temp: N/A°C / N/A°F
- 1 kg/2 1/4 lb raspberries
- 1 kg/2 1/4 lb sugar
Rasperry Jam
Place the raspberries and sugar in a large heavy-based pan. Cook on a medium to high heat until the sugar dissolves, stirring. Bring to the boil, then boil fast for 15 minutes, stirring occasionally and skimming off any rising foam with a spoon. Continue to boil for another 30 minutes or so until a small amount cools and sets on a chilled saucer.
Remove from the heat and let it stand for about 15 minutes before potting into sterilised jam or Kilner jars (page 00). Otherwise transfer to a bowl, cover with cling film and chill until needed. It will keep happily like this for up to one month in the fridge.