Ingredients
1.2kg of raspberries, fresh or frozen
900g caster sugar
1 lemon, juiced
Method
-
Pre-heat oven to 170C.
-
Place the raspberries in a preheated large ceramic dish.
-
Place the sugar in another large ceramic dish.
-
Cook both in the oven for 45-55 minutes.
-
Remove from the oven and carefully add the hot berries to the hot sugar (the sugar won’t be melted just hot). Give it a good stir, before adding the lemon juice and giving it another good stir.
-
Return to the oven for 10 minutes, then remove and stir. Make sure all the sugar has dissolved. If not cook it a little longer.
-
Pour or ladle into clean jars whilst still hot.
-
This jam will keep in the fridge for 2-3 weeks only.
TIP! Try using mixed berries.
You may also like
23 best edible Christmas gifts
This no-bake layered cake hack uses a surprising $3.99 Aldi item
