Food recipes
Hughs Prizewinning Raspberry Fridge Jam
Hughs Prizewinning Raspberry Fridge Jam Ingredients: raspberries, raw sugars, granulated Directions: Start by picking over the raspberries very carefully and discarding any leaves or stems. Put half of the fruit into...
Hughs Prizewinning Raspberry Fridge Jam
Ingredients:
raspberries, raw
sugars, granulated
Directions:
Start by picking over the raspberries very carefully and discarding any leaves or stems.
Put half of the fruit into a preserving pan and use a potato masher to coarsely crush it.
Add the remaining fruit and sugar (the mixture will look mouthwateringly good).
Stir over low heat to dissolve the sugar.
Bring to a rolling boil, then boil for exactly 5 minutes.
(If you prefer a firmer jam, continue boiling at this stage for a further 2 to 3 minutes.)
Remove from the heat, stirring to disperse any scum.
It is important to pour and cap this low-sugar jam quickly (see pp.
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.
Use within 1 year.
Flavorful ripe strawberries give very good results with this simple recipe too.
Hull the strawberries, halve or quarter larger ones, and continue as above.
Ingredients:
raspberries, raw
sugars, granulated
Directions:
Start by picking over the raspberries very carefully and discarding any leaves or stems.
Put half of the fruit into a preserving pan and use a potato masher to coarsely crush it.
Add the remaining fruit and sugar (the mixture will look mouthwateringly good).
Stir over low heat to dissolve the sugar.
Bring to a rolling boil, then boil for exactly 5 minutes.
(If you prefer a firmer jam, continue boiling at this stage for a further 2 to 3 minutes.)
Remove from the heat, stirring to disperse any scum.
It is important to pour and cap this low-sugar jam quickly (see pp.
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.
Use within 1 year.
Flavorful ripe strawberries give very good results with this simple recipe too.
Hull the strawberries, halve or quarter larger ones, and continue as above.