Deliciously preserved: Raspberry and elderflower jam
Don’t overcook your jam if you like a softer texture.
MAKES 4-5 x 250ml jars
900g raspberries, fresh or frozen
2 tbsp freshly squeezed lemon juice
40ml water (if using fresh fruit)
500g white granulated sugar
80ml elderflower cordial or syrup
- Sterilise your jars and lids. Place several small saucers in the freezer.
- Place the washed fruit in a large, wide, heavy-based, low-sided pan (jam pans or Mason pans are the best). For whole chunky bits in your jam, keep some whole berries aside for later in the process.
- Add the lemon juice and, if using fresh fruit, the water. Heat to soften until it becomes pulp, stirring now and again to avoid sticking.
- When it is pulpy and bubbling, add the sugar, stirring until it has dissolved. Add the whole berries.
- Turn up the heat to the highest setting, and only stir intermittently to avoid too much cold air in the mix. Wait until the rolling bubbles thicken, becoming slower and ploppier. Ideally, you want the jam to get to a temperature of 104C on a jam thermometer, though I judge when it’s ready using the wrinkle test.
- If ready, skim off any foam and stir through the elderflower cordial. Ladle the hot jam into hot sterilised jars (see opposite) through a wide-mouthed funnel or pour from a heat-proof jug, filling to 2mm-3mm from the top. Clean the rim with a damp cloth and seal immediately with a hot sterilised lid. This needs to be a speedy process in order not to lose too much heat, sealing everything immediately so that bacteria can’t survive in the high temperatures.
- When cool, date and label. Store in a cool, dark place for 6-12 months. Once opened, store in the fridge and eat within 4-6 weeks.