I couldn’t decide on a raspberry jam recipe I liked, so this one is a bit of a hybrid. At least it’s simple.

Experiment 5: Raspberry Jam

2lbs 10oz frozen Raspberries
2lbs 10oz sugar

Theory:
Warm sugar in low oven.Cook raspberries, until no longer frozen (5 mins or so). Add sugar to raspberry, and fast boil for 5 mins, then test a spoonful on a cold plate. If it wrinkles, it’s set. Pot into sterilised jars, and hurrah! Yummy raspberry jam. Clean pan out with nice bread before washing.

Results:
6 jars and a little bowl of jam. There are no whole fruit left, but I think this is as much a consequence of the fruit being frozen as being cooked and stirred too much. I like it like this though, so no complaints.