Speedy Homemade Raspberry jam

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.

Red Berry Cordial

Due to the bad weather earlier in the summer, this was our first trip to a local ‘pick your own’. Sadly for them they hadn’t managed to make much grow this year, but did have plenty of berries, raspberries, loganberries, red currants… so we came away with far too many punnets of ripe red berries. Little S doesn’t even like berries, and I doubt even Big S could eat that many!

Some were scoffed straight away, some made jam and lots made this delicious, refreshing homemade cordial. It’s nothing like a shop-bought cordial, more a sweetened thick berry puree that tastes wonderful when diluted with sparkling water. Although make sure you remember it isn’t concentrated like the bought variety, so you’ll have to use almost half/half measures. Basically it’s late summer in a glass – yum!

Red Berry Cordial (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes 1 wine bottle full

  • 800g mixed berries ( I used, 200g red currants, 100g loganberries, 500g raspberries)
  • 350g caster sugar

– Sterilise a glass bottle

– Blend up the fruit with 100ml water

– Pass through a sieve, pressing the pulp and seeds to extract all the juice

– In a saucepan heat up the sugar with 100ml water, stirring until the sugar has completely dissolved.

– Pour the sugar syrup into the strained juice. Stir well.

– Pour into the glass bottle.

– Keep in the fridge and use within 2 weeks.