The bounty from the PYO needed to be used up as fast as possible – it’s funny how real fresh fruit goes off far faster than shop bought varieties… I wonder why?!! In fact, after waiting a day the raspberries were starting to look a bit sad and oozy, so jam seemed the best option.
I had wanted to try Somer’s (at Good Clean Food) amazing sounding sugar-free freezer jam, but I’ve yet to place an order for the pectin – Sorry Somer, I’ll definitely try it before the end of the berry season! Instead, this is a speedy pectin-free jam, easily cobbled together in 15 minutes. I could have sieved out the seeds, but I kind of think they look quite pretty. Look out for recipes featuring this raspberry delight in the next few weeks!
Speedy Homemade Raspberry Jam (dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)
makes 1 large jar
- 400g raspberries
- 300g white sugar
- juice of 1/2 a lemon
– Wash the raspberries and then place in a saucepan.
– Over a medium heat, cook the raspberries until they turn soupy.
– Add the sugar, stir well and bring to a rolling boil.
– Meanwhile, sterilise a jam jar
– Simmer the jam for about five minutes (check it’s ready by placing a tsp amount on a plate and place in the fridge for a couple of minutes – if it’s jammy then it’s ready)
– Stir in the lemon juice.
– Pour into the sterilised jam jar and leave to cool. Place the lid on top and keep in the fridge.
– Use within a few weeks.