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Annabel Langbein: The Free Range Cook: Through The Seasons


Raspberry Jam

Annabel Langbein on TV ONE and TVNZ Ondemand

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.