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Raspberry/Strawberry Jam

This jam can be made with strawberries, blackberries, a mixture of fruits - but the quantity of the sugar may have to vary, depending on the sweetness of the fruit.
310g/11oz caster sugar
1kg/2¼lb perfectly ripe raspberries
110g/4oz caster sugar mixed with 30g/1oz dried pectin
1 lemon, juice only


1. Making the jam: place the sugar in a heavy-based pan and warm over a medium heat, stirring with a wooden spoon. Add the raspberries and mix, just breaking them up a little. Cover with the lid and boil rapidly for 5 minutes. Remove the lid and cook for a further 5 minutes until the temperature reaches 100C/212F/½ Gas. Skim off any impurities - we used to eat this when children! - then sprinkle in the mixed sugar and pectin, together with the lemon juice. Stir in and cook for a few more minutes.

2. Testing for setting point: check for setting point by placing a little of the jam on a cold saucer and putting in the fridge for a few minutes. If setting point has been achieved, the jam should wrinkle when pushed with a finger. Pour the jam into the clean jars through a funnel and seal, preferably with a screw top. Leave to cool.

3. Sterilising the jam: place the filled jars, with their lids still on, into a large pan of cold water, on double layer of paper or cloth, or a wired grid. (This keeps the jars away from the direct heat on the bottom of the pan.) Bring to the boil gently, then simmer for 20-25 minutes from boiling point. Remove from the water with tongs, and leave to cool. Dry, label and store in a dark cool place. The jam keeps well, for up to a year, but once opened, it is wise to store it in the fridge.
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