MUM’S RASPBERRY JAM: A PLANET FRIENDLY BOOK RECIPE

500g clean raspberries (you can also use blackberries or blueberries for this recipe)

500g jam sugar with added pectin

1 unwaxed lemon

Put 2 or 3 heatproof plates in the freezer – these will be used later to test the jam’s setting point.

Sterilise your jars by washing them in hot soapy water and drying them out in a low oven.

Add the raspberries to a heavy bottomed pan and mash gently with a wooden spoon.

Cut the lemon in half, squeeze the juice into the pan, and add in the skin of the lemon.

Add the sugar and heat over a medium heat to a rolling boil, stirring occasionally to distribute the sugar. Boil for about 10 minutes.

Turn down the heat and scoop a teaspoon of jam onto one of the chilled plates before putting in the fridge for 1 to 2 minutes. Push your finger or the end of a spoon through the jam, and if the jam wrinkles, it has reached its setting point. If it is not yet ready, boil for a few more minutes before testing again.

Once the jam is at setting point, remove the lemons and use a spoon to carefully remove any scum from the top of the jam. This can be added to your compost.

Wait 5 minutes before pouring carefully into the sterilised jars – this will ensure the raspberry seeds are evenly distributed, but the jam will still be hot enough to be sterile. Take care to wipe any jam from the rim as it will prevent them sealing and reduce the shelf life.

Put the lids on while the jam’s still hot and allow it to cool fully before storing in a cool dark place. The jam will keep unopened for up to a year. Once opened, keep it in the fridge.