Ten-Minute Raspberry Jam
This quick jam method is ideal for any kind of berryfruit or currants. Make it in bulk while your favourite berries are in season and you’ll be able to enjoy the flavours of summer all year long.
Prep time 2 mins
Cook time about 10 mins
Makes 3 cups
500g fresh or frozen raspberries
500g (2½ cups) sugar
1 tsp butter
Place raspberries and sugar in a wide, deep saucepan. Bring mixture slowly to the boil, stirring, then add butter. Boil hard and fast until the mixture starts to thicken (about 8-10 minutes).
To tell when jam is ready, pour a little into a saucer, leave to cool for a minute then tilt the saucer. When a skin forms on the surface the jam is ready. Pour into 1-2 sterilised jars and seal.