Making your own jam seems such a luxury but it’s easier than you think. SHENN SIM, chef-owner of Carpenter And Cook, shows you how.
INGREDIENTS 400g sugar 500g fresh or frozen raspberries Juice of one lemon
1 Mix all the ingredients in a pot and chill overnight to draw out the pectin from the raspberries. Pectin is a gelling agent for jams which is found in some fruits.
2 Cook the mixture over low heat for one hour, stirring every 10min to prevent it from sticking to the bottom.
3 While the jam is cooking, wash empty jars and their lids with warm, soapy water. Sterilise by heating in a 110 deg C oven for 10min, until they’re dry.
4 To test if the jam is ready, dip a spatula into it, then run your nger over the spatula. The jam is of the right consistency when the two lines that were parted by your nger don’t merge. 5 Transfer the jam to a jug, then pour it into the jars, lling each up to the collar. 6 Seal the jars while the jam is still hot. The hot air between the jam and lid creates a vacuum that seals the bottle. The jam can last up to six months at room temperature. Once opened, chill and consume within a month.