Unfortunately I don't currently have access to much home-grown fruit and veg (although hopefully my Dad's allotment might help on that front soon). However, lots of the big supermarkets have offers on various summer fruits and berries at the moment, and I decided to try a very simple jam recipe to see how it turned out. And I mean really simple:
- 400g raspberries (makes about 1 standard jam-jar's worth)
- 200g jam sugar (caster sugar with added pectin)
- 1tbsp lemon juice
- Heat gently to dissolve sugar
- Turn up the heat and boil for 5-6minutes
- Take the pan off the heat, test for setting by dropping a little on a cold plate. After 1min in the fridge it should crinkle when pushed with a finger
- Transfer to a sterilised jar (washed with hot water and placed in an oven at ~100oC for 10mins)
Done! In the photo above it's put it to use in a variation of the lemon curd sponge, by adding a spoon of the jam to the centre of the sponge mix. Served with a butterfly tuile.
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