Earlier this week I came across a great article in The Guardian about Jam-making.
Anyway it had loads of info about the art of jam-making in general and then a really easy recipe for Raspberry Jam which I have reposted below.
If you've never made jam before, this is a good place to start. Raspberry jam is the easiest and quickest of all jams to make, and one of the most delicious. Loganberries, boysenberries or tayberries may be used in this recipe, too. Because it uses equal amounts of sugar and fruit, you don't necessarily need as much as the recipe calls for. Sometimes when I'm trying to take the mystery out of jam-making for students, I put some scones into the oven, then make jam, and by the time the scones are out of the oven, the jam is made. It's that easy!
Makes 3 450g (1lb) pots.
900g (2lb) fresh or frozen berries
900g (2lb) white sugar, warmed
(use 110g/4oz less if the fruit is very sweet)
Wash, dry and sterilise the jars in the oven for 15 minutes. Put the berries into a wide, stainless-steel saucepan. Mash them a little and cook for 3–4 minutes over a medium heat until the juice begins to run, then add the warmed sugar and stir over a gentle heat until the sugar is fully dissolved.
Increase the heat, bring to the boil and cook steadily for about 5 minutes, stirring frequently (frozen berries will take 6 minutes).
Test for a set by putting about a teaspoon of jam on a cold plate and leaving it for a few minutes in a cool place. Press the jam with your index finger. If it wrinkles even slightly, it is set. Remove from the heat immediately. Skim and pour into sterilised jam jars. Cover immediately.
Keep the jam in a cool place or put on a shelf in your kitchen so you can feel great every time you look at it! Anyway, it will be so delicious it won't last long!
And it tastes fantabulous!