Rasp­berry Jam

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.

Simply Her (Singapore) - - Home & Food Cooking Class -

Makes 500ml

IN­GRE­DI­ENTS 400g su­gar 500g fresh or frozen rasp­ber­ries Juice of one le­mon

DI­REC­TIONS

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.

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