Hughs Prizewinning Raspberry Fridge Jam

1. 1

   Start by picking over the raspberries very carefully and discarding any leaves or stems.

2. 2

   Put half of the fruit into a preserving pan and use a potato masher to coarsely crush it.

3. 3

   Add the remaining fruit and sugar (the mixture will look mouthwateringly good).

4. 4

   Stir over low heat to dissolve the sugar.

5. 5

   Bring to a rolling boil, then boil for exactly 5 minutes.

6. 6

   (If you prefer a firmer jam, continue boiling at this stage for a further 2 to 3 minutes.)

7. 7

   Remove from the heat, stirring to disperse any scum.

8. 8

   It is important to pour and cap this low-sugar jam quickly (see pp.

9. 9

   2122), but you must allow it to cool just a little first (give it 5 to 6 minutes) to prevent all those little raspberry seeds from rushing to the top of the jar, leaving you with half a jar of raspberry jelly and half a jar of raspberry seeds.

10. 10

    Use within 1 year.

11. 11

    Flavorful ripe strawberries give very good results with this simple recipe too.

12. 12

    Hull the strawberries, halve or quarter larger ones, and continue as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.