Jam should always be about the fruit, but more often than not, it is about the sugar. Fruit is naturally sweet and delicious and needs a fraction of the sugar most jam recipes suggest to actually create a delicious homemade jam.
The usual ratio in jam recipes is 1:1 fruit to sugar, which makes a cloyingly-sweet concoction, not to mention overly calorific too.
Before you start, taste your fruit. Fruit sweetness is always a variable, and you should adjust the level accordingly. I prefer jam that showcases the fruit’s natural tartness. I also prefer jam that has a lovely, loose texture and is not a rigid, jelly-like mass.
As a serving suggestion, I recommend a rustic rye loaf as the earthiness of the bread works beautifully with the sharpness of the jam.
Ingredients
- 1kg raspberries, fresh or frozen
- 250g of caster sugar
- juice of one lemon
Method
- Place the berries in a large saucepan over medium heat. If using frozen, wait until they defrost before roughly mashing them and breaking them down a little. You only have to do this roughly, as it is nice to have a jam with some whole raspberries in it.
- When warmed, add the sugar and stir through. Allow the mixture to bubble for 5 minutes or so, while you stir it constantly so it doesn’t burn.
- Add the lemon juice and continue to cook the jam while stirring. The desired consistency (loose) should only take a further 10 minutes or so to reach. Taste your jam and see if it’s to your liking. If not, add more sugar or lemon. Remember, we don’t want it too sweet.
- When ready, pour into hot, sterilised jars and seal. Quantity depends on your jar size. Store in the cupboard and refrigerate after opening. If you don’t have jars, store in the refrigerator in an airtight container.
