This is a first for us, normally we’re all about pugs and babies but recently we’ve been weaning Teddy and I’m using the time to learn to cook!
That probably sounds so silly but I actually had to tweet Ella’s Kitchen and ask them if I had to peel a courgette to make a puree!
So now we know my skill level you’ll believe me when I tell you this raspberry jam is super SUPER easy!
Yep, all you need is sugar and raspberries! Well you need an oven and a sterilised jar to put it in at the end but ingredients wise that’s all it is, raspberries and sugar! We used jam sugar as we already had some in the cupboard but you don’t have to, this is a runny jam anyway so caster sugar would work just as well!
A 200g punnet of raspberries and the same amount of sugar is enough to make a small jar of jam. You could of course make a big batch and freeze it but its so easy you might as well make it up one jar at a time!
Heat the oven to 200°C (180° fan) 400°F gas 6.
Place the raspberries and sugar in oven proof dishes and place on a tray in the oven for about 20-30 minutes but check on them after 15-20 minutes. The berries should still have their shape, looking much the same as when they went in, and the fruit and sugar need to be very hot.
After 20-30 minutes very carefully take the tray and dishes out of the oven and add the hot berries to the hot sugar and stir. The berries will dissolve into the sugar and there you have it, runny jam!
Carefully transfer the jam into the sterilised jar (I just spooned it in with a desert spoon but you can buy funnels fairly cheaply at amazon if you don’t want to risk spillages!
Remember that as this is a homemade product it needs to be stored in the fridge and won’t last as long as normal jam. We use a jam spoon to prevent contamination too!
Now all I need to do is learn how to bake scones to put the jam on!